Butter Pecan Crunch
Butter pecan crunch is a yummy no-bake dessert that combines the thick texture of the ice cream base with the crunchy texture of the crust for a satisfying texture.
Ingredients
Crust
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 10 graham crackers crushed
- 7 tablespoons melted butter
Filling
- 2 cups milk
- 3.4 ounces instant vanilla pudding
- 1 quart butter pecan ice cream
- 8 ounces Cool Whip
- 2 Heath candy bars
Instructions
- Combine the graham crumbs and white and brown sugar together. Add the melted butter to make a crumbly paste.
- Press mixture into the bottom of a 9x13-inch pan and refrigerate for 10 minutes.
- Mix milk and vanilla pudding together, then add butter pecan ice cream.
- Pour on top of the graham cracker crust, then put in the freezer to chill.
- Before serving, top with Cool Whip and 2 chopped up Heath candy bars.
Notes
Crush the graham crackers either by pulsing them in a food processor until they are crumbs or put the crackers in a Ziploc bag and crush them with a rolling pin.
Put the Heath bars in the freezer while the dessert is chilling to make them easier to crumble.