Butter Pecan Crunch Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Graham cracker crumbs,
1/2 cup: Butter or margarine, melted
2 package: Instant pudding mix, vanilla 3.4 oz. each
2 cup: Milk,
1 quart: Butter pecan ice cream, soft
8 ounce: Frozen whipped topping, thaw
2: Heath candy bars, crushed 1.4 oz. each
Directions:
"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and
butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a
mixing bowl, beat pudding mixes and milk until well blended, about 1
minute. Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw
20 minutes before serving.
From: "Taste of Home" Magazine, October/November 1994 Posted by:
Debbie Carlson (PHHW01A) - Prodigy
Source from luhu.jp
butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a
mixing bowl, beat pudding mixes and milk until well blended, about 1
minute. Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw
20 minutes before serving.
From: "Taste of Home" Magazine, October/November 1994 Posted by:
Debbie Carlson (PHHW01A) - Prodigy
Source from luhu.jp