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Toffee Ice Cream Dessert Recipe

Toffee Ice Cream Dessert Recipe

"A lady at my church gave me the recipe for this yummy frozen treat," recalls Sharon Pavlikowski of Virginia Beach, Virginia. "I make it for my husband's luncheons at work, and the dish comes home empty every time!" A great dessert for a gathering any time of year, it can be prepared ahead and stored in the freezer.
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-15 servings

Ingredients

  • 1 package (10 ounces) butter cookies, crushed (3 cups crumbs)
  • 1/2 cup butter, melted
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 Heath candy bars (1.4 ounces each), crushed

Directions

  • 1. In a small bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. dish; refrigerate.
  • 2. In a bowl, whisk milk and pudding mixes for 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping. Cover and refrigerate for at least 2 hours. Sprinkle with crushed candy bars before serving. Yield: 12-15 servings.

Nutritional Facts

1 serving (1 piece) equals 309 calories, 18 g fat (11 g saturated fat), 38 mg cholesterol, 281 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Reviews for Toffee Ice Cream Dessert

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MY REVIEW
Reviewed Aug. 19, 2014

"I prepared this dessert for the first time and I did modify the recipe as follows: I used 3 cups crushed Nutter Butter Peanut Butter cookies. I used 2 packages of French vanilla pudding mix and I combined about 1/4 cup evaporated milk and about 3/4 cup WHOLE milk(COLD) together with the pudding 5 minutes on medium speed, using a wire whisk attachment. I used 1 pt. vanilla ice cream and 1 pt. Ben and Jerry's Peanut Butter Cup ice cream. The whipped topping I'd kept as is. I crushed enough miniature Heath candy bars

to make about 1 cup and sprinkled over the whipped topping before I covered the dessert!
This recipe does look really good! delowenstein"

MY REVIEW
Reviewed May. 28, 2010

"I have made this for many different family functions and I never bring back leftovers."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.