Ice Cream Dessert

Ice Cream Dessert from The Foodie Army Wife

This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.

This dessert is am absolute guilty pleasure. I don’t make it very often, but when I do, it vanishes in no time. It is a recipe that I got from my grandmother. The reason I call it a “guilty pleasure” is because it is literally the only thing I make that uses a mix of any kind. I have made a couple alterations from the original that my grandmother gave me, but I really can’t make any more changes than that, or it simply won’t be the same dessert that I grew up enjoying.


To begin, you will make a crust by crushing 50 Ritz crackers, and mixing them with 1/2 c (1 stick) of melted butter. Press them into the bottom of a 9×13 baking dish, and bake them it at 350 for 10 minutes.  Cool completely.


Once it is cooled, scoop 1 quart of vanilla ice cream into a dish and let it sit on the counter to soften while you do the next step.


In a mixing bowl, beat together 1 1/2 c milk


And two 3.4 ounce packages of vanilla instant pudding mix.


Beat them together for about a minute until smooth.


Add in the ice cream, and mix it until it is all combined.


Pour the mixture over the crust and spread it smooth.



Chill this for about an hour.

My grandmother always used cool whip here, but I have changed that to real whipped cream.

In a chilled mixing bowl, beat together 1 pint of heavy whipping cream, 1/3 c powdered sugar and 1 teaspoon vanilla.


Beat them until stiff, and spread over the top of the ice cream mixture.


For the final touch, chop up a chocolate & toffee bar (Heath or Skor) and sprinkle it over the top.



Let the dessert chill another half hour in the fridge, and then enjoy!


Ice Cream Dessert
Conni Dahl Smith | The Foodie Army Wife
  • 50 Ritz Crackers, crushed
  • 1 stick (1/2 c) butter, melted
  • 1½ c milk
  • 2 3.4 ounce packages of vanilla instant pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 pint heavy whipping cream
  • ⅓ c powdered sugar
  • 1 tsp vanilla
  • 1 chocolate & toffee candy bar (Heath, Skor)
  1. To begin, preheat your oven to 350 degrees.
  2. Combine the butter and cracker crumbs in a dish, and press them into the bottom of a 9x13 baking dish. Bake for 10 minutes.
  3. Cool completely.
  4. Scoop your ice cream into a bowl and let it sit on the counter while you do the next part.
  5. In a mixing bowl, beat together the milk and pudding mixes until smooth.
  6. Beat in the ice cream until all combined and smooth.
  7. Spread the mixture over the crust, and then chill for an hour.
  8. In a chilled mixing bowl, beat together the whipping cream, powdered sugar and vanilla until stiff.
  9. Spread this over the top of the ice cream dessert.
  10. Chop up the candy bar, and sprinkle it over the top.
  11. Chill for another 30 minutes, and ENJOY!

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    • says

      Thank you for asking! It is absolutely delicious the next day. I will often make this the day before an event. As a matter of fact, I am making it today for my son’s birthday tomorrow. The only thing I do differently, is wait to sprinkle the chopped candy bar onto it the day of. The moisture in the whipped cream tends to make it soften and if you want the toffee bits to still be crunchy they should go on before serving.


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