Frosty Butter Pecan Crunch Pie
Source of Recipe
Cool and refreshing on a hot summer day!
List of Ingredients
1 prepared graham cracker pie crust (I used a Honey Maid crust, which was pretty good)
1 cup cold milk
1 (3.4 oz) package instant vanilla pudding mix
2 cups butter pecan ice cream, softened
1 (8 oz) container whipped topping, divided use
1 or 2 Heath toffee bars
In a large mixing bowl using an electric mixer or a wire whisk, beat the milk and pudding mix until thickened.
Fold in the softened butter pecan ice cream and stir until smooth, then fold in half of the container of whipped topping.
Pour the mixture into the pie crust, then cover and freeze for 3 hours or until firm.
When pie is firm, spread remaining whipped topping over the top. Crush the Heath Bars and sprinkle over the top. Put the pie back in the freezer until ready to serve.
For the 9x13 version, follow directions as written except using a 9x13 inch pan. Mix together 2 cups of graham cracker crumbs and 1/2 cup melted butter. Press into pan and chill. Make filling as directed in the recipe but double the ingredients.