Butter pecan ice cream dessert **

Yield: 16 servings

Measure Ingredient
½ cup Butter or margarine; softend
1 pack Lorna Doone cookies
1 quart Butter pecan ice cream
2 smalls Vanilla instant pudding
2 cups Milk; cold
13 ounces Cool Whip
4 \N Heath Bars; frozen


Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk.

Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip.

Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE.

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