Butter Pecan Crunch
A delightful dessert that combines creamy butter pecan ice cream with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 2 tbsp sugar
- 1 tbsp brown sugar
- 10 pieces graham crackers, crushed
- 7 tbsp melted butter
For the filling
- 2 cups milk Make sure it's cold for proper thickening
- 3.4 oz instant vanilla pudding
- 1 quart butter pecan ice cream Can be swapped for other flavors
- 8 oz Cool Whip
- 2 bars Heath candy Crushed for folding into the mixture
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a bowl, mix sugar, brown sugar, crushed graham crackers, and melted butter.
- Press mixture into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes.
Filling
- In another bowl, whisk together milk and instant vanilla pudding until thickened.
- Fold in butter pecan ice cream and Cool Whip until well combined.
- Crush Heath candy bars and fold into the mixture.
- Pour filling over the crust in the baking dish.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For added flavor, consider toasting the crushed graham crackers before mixing. Garnish with additional crushed Heath bars before serving, and pair with fresh fruit or a drizzle of chocolate/caramel sauce.