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.

Butter Pecan Dessert

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.

Toffee bits in a diamond pattern on a dessert of ice cream and pudding.

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.

Butter Pecan Dessert

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.

Toffee bits topping a dessert of pudding and ice cream on a buttery graham cracker crust.

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.

Butter Pecan Dessert

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:

…and the list goes on. Literally, it goes on in my Dessert category you can find here.

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5 from 4 votes

Butter Pecan Dessert

A cool, rich treat made with pudding, ice cream, and a buttery graham cracker crust.
Prep Time30 minutes
Cook Time10 minutes
Chilling time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, Cool Whip, graham cracker crust, ice cream, make ahead, pudding
Servings: 24
Calories: 289kcal
Author: Sweet Ordeal

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

Toffee bits vs chopped pecans: toffee bits will add a sweeter taste to the dessert, both add a wonderful crunch.

Nutrition

Calories: 289kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 142mg | Potassium: 199mg | Fiber: 1g | Sugar: 27g | Vitamin A: 540IU | Vitamin C: 0.5mg | Calcium: 132mg | Iron: 0.4mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Butter Pecan Dessert

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A thick layer of ice cream and pudding wrapped with graham cracker crust and frozen whipped topping.Butter Pecan DessertCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, make sure to re-write the recipe in your own words, then link back to this post for the original recipe and directions.

5 from 4 votes (3 ratings without comment)

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2 Comments

  1. 5 stars
    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.

    1. 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.