Frosty Butter Pecan Crunch Pie

This Frosty Butter Pecan Crunch Pie will be the hit of the dessert table!

2 cups graham cracker crumbs

1/2 cup butter, melted

2 3.4 oz. packages instant vanilla pudding

2 cups milk

1 quart butter pecan ice cream, slightly softened

8 oz. container frozen whipped topping, thawed

2 1.4 oz. chocolate-covered toffee candy bars, crushed

Combine graham cracker crumbs and melted butter in a medium bowl, pat into an ungreased 13 x 9 inch baking pan.

Freeze until firm.

In a large bowl, beat pudding mix and milk at medium speed with an electric mixer until blended, about one minute.

Fold in ice cream and whipped topping, spoon over chilled crust.

Sprinkle with candy bar pieces, freeze.

Remove from freezer 20 minutes before serving.

Serves 12-15

 

 

 

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