Butter Pecan Dessert
Butter Pecan Dessert is a cool, rich treat made with pudding, ice cream, and a buttery graham cracker crust. It’s sweet and delicious, perfect on a hot summer day.
As this dessert needs time to set up, you definitely want to make it ahead of time.
Give it at least 4 hours, but over night is best. That’s when the fridge seems to do its magic.
Making Butter Pecan Dessert
Start by setting out the ice cream to soften.
Specifically, set it out on a plate, because the ice cream container will “sweat” as it softens, and it makes quite a mess.
While that’s going on, start the crust.
Making the Crust
And don’t worry, the oven won’t be on long, just long enough to bake the crust.
Mix the graham cracker crumbs, sugar, and melted butter together, then pour into a 13 x 9″ baking dish.
Press it down so it’s even and smooth.
Bake in a preheated oven set at 350° for just 10 minutes, then turn that oven off. Yay.
Let the crust cool on a wire rack.
Making the Filling
Using an electric mixer, combine the ice cream, dry pudding mix, and the milk together.
Once well blended, pour over the crust.
Yummy. Make sure to lick the beaters.
Adding the Topping
The last thing is the topping. I use frozen whipped topping, but you can make homemade whipped cream if you prefer.
Then I added English toffee bits. Here, you could substitute the toffee bits with chopped pecans for a nutty, less-sweet flavor.
If you like the pattern I made, I’ll tell you how I did it.
It was pretty simple, really. Chop sticks. Yep, I laid down chop sticks to form a diamond pattern, then sprinkled the toffee bits on.
Next, I removed the chop sticks and made a few slight adjustments, and I was done.
If you’re fresh out of chop sticks, you can use popsicle sticks, ribbon, or any number of things you already have.
I bet your potato masher would make an interesting pattern. So would cookie cutters.
Let your Butter Pecan Dessert chill out
Time to chill this dessert, and you’ll need to be patient.
Give it at least 4 hours, but overnight is usually best. That’s when the fridge does its magic, after all.
More Summer-time Favorite Desserts
Here are some great summer recipes to enjoy where you won’t have to turn the oven on for long, if at all:
- Frosty Toffee Pie
- No Bake Oreo Cookie Balls
- Mango Cream Cheese Pie
- Ice Box Berry Cake
- Chocolate Milkshake
- Cherry Orange Frosty
- Summer Fruit Cups
- No Bake Lemon Blueberry Dessert
…and the list goes on. Literally, it goes on in my Dessert category you can find here.
Butter Pecan Dessert
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 1/2 gallon butter pecan ice cream, softened
- 2 - 3.75 oz. boxes instant vanilla pudding
- 1 cup milk
Topping:
- 8 oz. frozen whipped topping, thawed
- 4 oz. Heath English Toffee Bits or chopped pecans
Instructions
- Set ice cream on counter to soften. Preheat oven to 350°.
Crust:
- Mix the crumbs, sugar, and butter together. Press in bottom of 13 x 9" baking dish. Bake for 10 minutes. Cool completely.
Filling:
- Once ice cream is softened, mix together with dry pudding mix and milk. Pour mixture onto cooled crust.
Topping:
- Spread frozen whipped topping evenly over top, then sprinkle toffee bits on top.
- Refrigerate for at least 4 hours, best if over night. Enjoy!
Notes
Nutrition
Butter Pecan Dessert
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We loved it!!! But I followed the instructions to a T, but it didn’t firm up as it should. I put it in refrigerator overnight. Then I put it in freezer for awhile and it firmed.
Hi Debra. I’m sorry to hear you had trouble with it setting up. Two things come to mind that could affect it setting up; 1) we all set our refrigerators on different temperatures., and 2) you have to use real milk when making pudding (not soy or almond milk). Having said that, I love your quick thinking to throw it in the freezer for a bit. Glad you liked it, though.