Taste of Home
Candy Bar Freezer Dessert
TOTAL TIME: Prep: 20 min. + freezing
YIELD: 15 servings.
In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.
Ingredients
-
2 cups graham cracker crumbs
-
1 cup crushed saltines (about 30 crackers)
-
1/2 cup butter, melted
-
2 cups cold 2% milk
-
2 packages (3.4 ounces each) instant vanilla pudding mix
-
4 cups butter pecan ice cream, softened
-
1 carton (8 ounces) frozen whipped topping, thawed
-
1 Butterfinger candy bar (2.1 ounces), chopped
Directions
-
1.
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
-
2.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
-
3.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.
Nutrition Facts
1 piece: 320 calories, 19g fat (10g saturated fat), 34mg cholesterol, 375mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC