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Butter Pecan Crunch

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


  • 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


  • Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill.
  • 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.
  • Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts
1 piece: 273 calories, 17g fat (10g saturated fat), 32mg cholesterol, 282mg sodium, 27g carbohydrate (17g sugars, 0 fiber), 3g protein.

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