Butter Pecan Crunch
This butter pecan crunch features a delicious graham crust, creamy, buttery filling, and generous topping of crumbled Heath bars.
Servings: 12
Calories: 367kcal
Ingredients
Crust
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 10 graham crackers, crushed
- 7 tablespoons melted butter
Filling
- 2 cups milk
- 3.4 ounces instant vanilla pudding
- 1 quart butter pecan ice cream
- 8 ounces Cool Whip
- 2 Heath candy bars
Instructions
- Combine the graham crumbs and white and brown sugar together. Add the melted butter to make a crumbly paste.
- Press mixture into the bottom of a 9x13-inch pan and refrigerate for 10 minutes.
- Mix milk and vanilla pudding together, then add butter pecan ice cream.
- Pour on top of the graham cracker crust, then put in the freezer to chill.
- Before serving, top with Cool Whip and 2 chopped up Heath candy bars.
Video
Notes
- Crush the graham crackers either by pulsing them in a food processor until they are crumbs or put the crackers in a Ziploc bag and crush them with a rolling pin.
- Put the Heath bars in the freezer while the dessert is chilling to make them easier to crumble.
Nutrition
Calories: 367kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 273mg | Potassium: 264mg | Fiber: 1g | Sugar: 34g | Vitamin A: 635IU | Vitamin C: 0.5mg | Calcium: 184mg | Iron: 1mg