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Butter Pecan Crunch Recipe
Butter Pecan Crunch Recipe photo by Taste of Home
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Butter Pecan Crunch Recipe

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4.5 13 12
Publisher Photo
My mother first tasted this frozen treat decades ago. It's easy but elegant. —Julie Sterchi, Jackson, Missouri
TOTAL TIME: Prep: 15 min. + freezing
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 12-16 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 cups milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 quart butter pecan ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 Heath candy bars (1.4 ounces each), crushed

Nutritional Facts

1 piece: 273 calories, 17g fat (10g saturated fat), 32mg cholesterol, 282mg sodium, 27g carbohydrate (17g sugars, 0 fiber), 3g protein.

Directions

  1. Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy.
  3. Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving. Yield: 12-16 servings.
Originally published as Butter Pecan Crunch in Taste of Home October/November 1994, p67


Reviews for Butter Pecan Crunch

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sugarcrystal User ID: 5836839 253787
Reviewed Sep. 7, 2016

"This is great! I used one box of vanilla pudding & one box butterscotch."

MY REVIEW
chinpuss User ID: 7532753 10825
Reviewed Dec. 16, 2013

"I was disappointed with this recipe. It was okay but in no way outstanding. I made it for a dinner group and although everyone ate it and liked it okay, no rave reviews. I agree with the reviewer who says alot of work to just make over ice cream. The ice cream by itself tastes better, although the added Heath bar chips are great."

MY REVIEW
cubsox24 User ID: 5632099 6051
Reviewed Jul. 14, 2013

"The time it take to make over ice cream was time wasted."

MY REVIEW
fredaevans User ID: 6360805 8237
Reviewed Jun. 11, 2013

"This is a great 'no brainier,' kids of all ages will love this for 'afters.'"

MY REVIEW
Marengo30 User ID: 5462976 8086
Reviewed Jun. 10, 2013

"We have enjoyed this dessert for years. One difference in our recipe is that we use 50-55 Ritz crackers instead of graham crackers. The saltiness of the crust goes well with the sweetness of the filling. I keep it in the refrigerator after it is completed."

MY REVIEW
sstetzel User ID: 158954 8399
Reviewed Jun. 10, 2013

"****Please note*****

This should read remove from freezer 20 minutes, not remove from refrigerator 20 minutes."

MY REVIEW
3dina28 User ID: 5472045 10967
Reviewed Jun. 10, 2013

"Love the fact that it is nice and cool just for the hot summer."

MY REVIEW
sd20 User ID: 5560294 10782
Reviewed May. 17, 2013

"This was so easy to make and is very good! I think I may even experiment with different flavored puddings and ice creams!! :-)"

MY REVIEW
doitl8tr User ID: 24980 200220
Reviewed Jul. 22, 2011

"Do you store this dessert in the freezer after it is served or in the refrigerator?"

MY REVIEW
Leelynngarcia User ID: 5770274 8007
Reviewed Jan. 24, 2011

"LOVE IT LOVE IT LOVE IT!!!! Super easy to make and you will not have any leftover."

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