Toffee Ice Cream Dessert Recipe

5 2 6
Toffee Ice Cream Dessert Recipe
Toffee Ice Cream Dessert Recipe photo by Taste of Home
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Toffee Ice Cream Dessert Recipe

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5 2 6
Publisher Photo
"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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (10 ounces) butter cookies, crushed (3 cups crumbs)
  • 1/2 cup butter or margarine, 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

In a small bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. dish; refrigerate. 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.
Originally published as Toffee Ice Cream Dessert in Taste of Home February/March 2003, p58

Nutritional Facts

1 piece: 309 calories, 18g fat (11g saturated fat), 38mg cholesterol, 281mg sodium, 32g carbohydrate (15g sugars, 0 fiber), 3g protein.

  • 1 package (10 ounces) butter cookies, crushed (3 cups crumbs)
  • 1/2 cup butter or margarine, 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
  1. In a small bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. dish; refrigerate. 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.
Originally published as Toffee Ice Cream Dessert in Taste of Home February/March 2003, p58

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Reviews forToffee Ice Cream Dessert

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MY REVIEW
delowenstein User ID: 3766053 38803
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
KrisTX User ID: 4381566 46022
Reviewed May. 28, 2010

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

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