Butter Pecan Crunch
This Butter Pecan Crunch features a delicious graham crust, creamy, buttery filling and generous topping of crumbled Heath bars.
- 10 graham crackers
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 7 tablespoons melted butter
- 2 cups milk
- 2 boxes instant vanilla pudding
- 1 quart Butter Pecan ice cream
- 1 small tub Cool Whip
- 2 Heath candy bars
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 pan and refrigerate for 10 minutes.
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.
TIP: 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.
TIP: Put the Heath bars in the freezer while the dessert is chilling to make them easier to crumble.
Calories: 397kcalCarbohydrates: 52gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 332mgPotassium: 258mgFiber: 1gSugar: 40gVitamin A: 635IUVitamin C: 1mgCalcium: 180mgIron: 1mg