Ice Cream Dessert
  • 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!
Note - if this dessert needs to last more than a day, I recommend using stabilized whipped cream in place of the regular whipped cream in this recipe. You can find out how to easily make stable whipped cream in my recipe here:
Recipe by Cosmopolitan Cornbread at