Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate.
  2. In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread evenly over top.
  3. Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.

Reviews

(1)
Most Helpful

This is easy and delicious. Another variation of this that I have done is-use pistachio instant pudding in place of butter pecan and heath bars instead of butterfinger. I also put it in the refrigerator instead of the freezer and it is softer.

WiGal August 12, 2007

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