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Butter Pecan Crunch

This Butter Pecan Crunch features a delicious graham crust, creamy, buttery filling and generous topping of crumbled Heath bars.
Prep Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 397 kcal



  • 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