Ingredients for Heath Bar Dessert
- Cookie
- ½ cup (1 stick) unsalted butter, melted
- Butter Pecan Ice Cream
- Instant Vanilla Pudding
- 1 (8 ounce) container Cool Whip, thawed
- Heath Candy Bars
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How to Make Heath Bar Dessert
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ½ cup (1 stick) melted unsalted butter in a medium bowl. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 13x9 inch baking pan.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
- In a separate bowl, whisk together 2 cups vanilla ice cream (softened), and 1 (3.4 ounce) package instant vanilla pudding mix until smooth and creamy.
- Pour the ice cream mixture evenly over the cooled crust.
- Spread 1 (8 ounce) container of thawed Cool Whip evenly over the ice cream layer.
- Sprinkle the top generously with 1 cup crushed Heath Bars.
- Refrigerate for at least 1 hour, or until firm. For best results, refrigerate for at least 2 hours.
- If freezing, freeze for at least 3 hours. Let sit at room temperature for 15-20 minutes before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
74g
Fat
39g
Carbs
6g
