Butter Pecan Ice Cream Dessert
Yield
16 servingsPrep
15 minCook
15 minReady
120 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softend |
|
| 1 | package |
cookies
lorna doone |
* |
| 1 | quart |
ice cream
butter pecan |
*
|
| 2 | small packages |
instant pudding mix, vanilla
|
*
|
| 2 | cups |
milk
cold |
|
| 13 | ounces |
whipped topping, prepared
|
|
| 4 | each |
health bars
frozen |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softend |
|
| 1 | package |
cookies
lorna doone |
* |
| 0.9 | l |
ice cream
butter pecan |
*
|
| 2 | small packages |
instant pudding mix, vanilla
|
*
|
| 473 | ml |
milk
cold |
|
| 375.7 | ml/g |
whipped topping, prepared
|
|
| 4 | each |
health bars
frozen |
* |
Directions
Crush cookies and mix with softened butter.
Pat into 9x13 inch pan and bake at 325℉ (160℃) for 12 to 15 minutes.
In large bowl, at medium speed, soften ice cream and add dry pudding.
Blend a little and add milk.
Beat 2 to 3 minutes and pour into cooled crust.
Frost with Cool Whip.
Sprinkle with crushed Heath Bars and refrigerate.
DO NOT FREEZE.
