Butter Pecan Crunch
This Butter Pecan Crunch features a delicious graham crust, creamy, buttery filling and generous topping of crumbled Heath bars.
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
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.