Butter Pecan Ice Cream Dessert
Submitted by dibley
No-bake butter pecan ice cream dessert with a Lorna Doone cookie crust, vanilla pudding filling, whipped topping, and crushed Heath bars on top. Refrigerate, don’t freeze!
YIELD
16 servingsPREP
15 minCOOK
15 minREADY
120 minThis is the dessert you bring when you want people to think you tried way harder than you actually did.
A buttery shortbread cookie crust gets a quick bake, then you layer on a creamy mixture of softened butter pecan ice cream blended with instant vanilla pudding and cold milk.
It sets up thick and mousse-like without ever touching the freezer.
Top the whole thing with a cloud of whipped topping and a shower of crushed frozen Heath bars for that toffee crunch in every forkful.
Important: this one lives in the fridge, not the freezer. Freezing ruins the silky pudding texture.
Pro Tips
- Let the ice cream soften at room temperature for about 10 minutes before blending with the pudding mix
- Beat the pudding mixture for a full 2-3 minutes so it thickens properly
- Crush the Heath bars while still frozen by whacking them inside the wrapper with a rolling pin
- Make this the morning of your event so it has time to set in the fridge for a few hours
Ingredients
Directions
Crush cookies and mix with softened butter.
Pat into 9×13 inch pan and bake at 325℉ (160℃) for 12 to 15 minutes.
In large bowl, at medium speed, soften ice cream and add dry pudding.
Blend a little and add milk.
Beat 2 to 3 minutes and pour into cooled crust.
Frost with Cool Whip.
Sprinkle with crushed Heath Bars and refrigerate.
DO NOT FREEZE.
Comments
This recipe sounds wonderful for a hot summer day dessert.