Candy Bar Freezer Dessert

Name: Candy Bar Freezer Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 15
Cuisine: Global
Ingredients: 114 grams butter, melted; 60 grams Butterfinger candy bar , chopped; 168 milliliters graham cracker crumbs; 528 milliliters butter pecan ice cream, softened; 193 grams packages each) instant vanilla pudding mix; 472 milliliters cold 2% milk; 70 grams crushed saltines (about 30 crackers); 227 grams carton frozen whipped topping, thawed

Candy Bar Freezer Dessert might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 311 calories. This recipe serves 15. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of butter pecan ice cream, milk, vanilla pudding mix, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Chocolate Candy Bar Dessert, Creamy Candy Bar Dessert, and Easy Candy Bar Dessert.

Instructions

In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.

Ingredients you will need

Cracker Crumbs

Butter

Equipment you will use

Bowl

In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended.

Ingredients you will need

Ice Cream

Milk

Equipment you will use

Whisk

Bowl

Spread over crust.

Ingredients you will need

Crust

Spread whipped topping over pudding layer.

Ingredients you will need

Whipped Topping

Spread

In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

Ingredients you will need

Whipped Topping

Candy Bar

Equipment you will use

Bowl

Equipment

Bowl

Whisk

Ingredients

Servings:

114grams

butter, melted 60grams

Butterfinger candy bar , chopped 168milliliters

graham cracker crumbs 528milliliters

butter pecan ice cream, softened 193grams

packages each) instant vanilla pudding mix 472milliliters

cold 2% milk 70grams

crushed saltines (about 30 crackers)227grams

carton frozen whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "