Ingredients for Butter Brickle Dessert
- Graham Cracker Crumbs
- Saltine Crumbs
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract (optional)
- Instant Vanilla Pudding
- 3 cups cold milk
- Butter Brickle Ice Cream
- 1 (8 ounce) container Cool Whip, thawed
- Heath Candy Bars
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How to Make Butter Brickle Dessert
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) of unsalted butter in a microwave-safe bowl. Pour into a greased 9x13 inch baking pan.
- In a medium bowl, combine 2 cups graham cracker crumbs with the melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create a crust.
- Bake the crust for 6 minutes, or until lightly golden. Let cool completely.
- In a large bowl, whisk together 2 (3.4 ounce) packages instant vanilla pudding mix and 3 cups cold milk until smooth and creamy.
- Gently fold in 2 cups softened vanilla ice cream until well combined.
- Pour the pudding mixture evenly over the cooled crust.
- Refrigerate for at least 4 hours, or until set.
- Once set, spread 1 (8 ounce) container of thawed Cool Whip evenly over the pudding layer.
- Top with crushed Heath bars to your liking.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
109g
Fat
59g
Carbs
11g
