Go Back
–+ servings
Print
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
Active 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
Yield: 24
Calories: 289kcal
Author: Sweet Ordeal

Materials

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