Ingrédients pour Candy Bar Freezer Dessert
- Graham Crackers
- Saltine
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 1/2 cups milk (or milk alternative)
- Vanilla Instant Pudding Mix
- 2 pints butter pecan ice cream, slightly softened
- Frozen Whipped Topping
- 1 (2.1 ounce) Butterfinger candy bar, coarsely chopped
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Comment préparer Candy Bar Freezer Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press three-fourths of the crumb mixture into the bottom of an ungreased 13x9 inch baking dish.
- Refrigerate the crust while you prepare the pudding layer.
- In a large bowl, whisk together the instant pudding mix and milk for 2 minutes until smooth and creamy.
- Gently fold in the softened butter pecan ice cream until just combined. Do not overmix.
- Spread the ice cream mixture evenly over the chilled graham cracker crust.
- Spoon the thawed whipped topping evenly over the ice cream layer.
- Combine the remaining crumb mixture with the chopped Butterfinger candy bar.
- Sprinkle the candy bar crumb topping evenly over the whipped topping layer.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Freeze for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
102g
Fat
53g
Carbs
12g
