Butter pecan crunch is a no-bake, icebox cake perfect treat for a summer get-together. Its filling is a creamy mix of vanilla pudding and rich butter pecan ice cream sitting atop a crispy graham cracker crust. And it’s made even better with a generous sprinkle of crumbled Heath bars.
No-bake desserts, like this butter pecan crunch recipe, are so easy to make! Some of our popular no-bake recipes include No-Bake Eclair Cake, No-Bake Strawberry Jello Pie and No-Bake Peanut Butter Pie.
Butter Pecan Crunch
Ice cream is a great delight by itself anytime. But, when you combine it into a cake with all these compatible flavors, the deliciousness just multiplies.
Butter pecan crunch is a no-bake ice cream cake combines the thick texture of the ice cream base with the crunchy texture of the crust and toasted nuts for a satisfying texture profile.
Butter Pecan Crunch Ingredients You Will Need
For the crust:
- 10 graham crackers
- 2 tablespoons of sugar
- 1 tablespoon of brown sugar
- 7 tablespoons of melted butter
For the filling:
- 2 cups of milk
- 2 boxes of instant vanilla pudding
- 1 quart of Butter Pecan ice cream
- Cool Whip
- 2 Heath candy bars
How to Make Butter Pecan Crunch
This butter pecan crunch takes so little time to make – and, it doesn’t require the oven at all.
Let’s start with the graham cracker base of this butter pecan crunch recipe. To make a graham cracker crust, crush all of your crackers finely into about 1 ½ cups of crumbs.
Add the sugars into the crumbs and combine the mix well with melted butter to make a crumbly paste.
Press this mix firmly into the bottom of the pan. Because this is for a no-bake recipe, set the crust by letting it refrigerate for about 10 to 20 minutes before putting in any fillings.
Next, mix the milk with the boxes of instant vanilla pudding until it becomes thick. Add in your butter pecan ice cream into the mix, and fold until even.
Pour this creamy filling into your pan with the graham cracker base.
Then, to the freezer it goes! I’d suggest also throwing in your 2 Heath bars into the freezer to make it easier to crumble them later on. Freezing should take at least 2 hours before everything sets.
After the pie is frozen, top the frozen dessert with Cool Whip and sprinkle on your crushed heath bars.
Feel free to add any more of your favorite toppings onto your ice cream cake. Extra chopped nuts is a great choice.
A drizzle of chocolate or caramel makes it so sweet too! Or you can add whipped cream, which is honestly a go-to for any dessert.
This recipe isn’t just limited to butter pecan, either! I’ve tried it with other ice cream flavors and they turn out just as amazing. Test out your favorite ice cream flavors, and let us know your top choices for this recipe.
No-bake icebox cakes are some of my favorite desserts to make. When my attention is mostly focused on making a delicious, complicated entree, I know I can still give my guests a wonderful dessert.
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Butter Pecan Crunch
Ingredients
For the crust:
- 10 graham crackers
- 2 tablespoons of sugar
- 1 tablespoon of brown sugar
- 7 tablespoons of melted butter
For the filling:
- 2 cups of milk
- 2 boxes of instant vanilla pudding
- 1 quart of Butter Pecan ice cream
- 1 small tub Cool Whip
- 2 Heath candy bars
Instructions
- Make the graham cracker crust in the bottom of a 9x13 pan.
- Mix milk and vanilla pudding together, then add butter pecan ice cream.
- Pour on top of graham cracker crust, then put in freezer to chill.
- Before serving, top with Cool Whip and 2 chopped up Heath candy bars.
I could eat the entire pan myself it’s so yummy!
Delicious dessert! I ended up substituting the Heath candy bars for Skor bits and I certainly was not disappointed in the taste!
Looks and sounds so delicious!