Add a photo of this recipe...
(You could win $100 in our photo contest!)

Frozen Butter Pecan Torte

Always a crowd pleaser at my house, this is a dessert I have been known to hide so I can eat it myself! Terrible, I know. It's basically Butter Pecan Ice Cream combined with pudding and whipped cream and then frozen. It is very easy to make and wise to keep on hand. Feel free to play around with the crust. I always add some toasted pecans to mine.

Yield: 12 Ready in 40 minutes

Cuisine: AmericanMain Ingredient: Ice Cream

(5, 1) 100% would make again (reviews)

favorite of 6 people 8 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 12

1 1/3 cupsGraham crackers crumbs; about 22 crackers

6 tablespoonsButter; melted

FILLING:

2/3 cupCold milk

1 3.4-oz packageInstant vanilla pudding mix

Butter Pecan Ice Cream; softened

1 cupWhipping cream; whipped

TOPPING:

1 1.4-ozHeath candy bar; finely crushed

Frozen Butter Pecan Torte Preparation

For the Crust: In a bowl combine graham cracker crumbs and melted butter. Mix together. (I add very finely chopped toasted pecan to my crust.) Press into the bottom of an ungreased 9" springform pan. Chill.

For the Filling: Combine the cold milk and pudding in a mixing bowl and beat on low speed for 2 minutes. Fold in the ice cream which has been softened some, and then add the whipped cream. Spread over the crust and top with crushed Heath bar. Freeze until firm. Remove from freezer 15 minutes before serving. Carefully run a knife around the edge of the springform pan and remove the sides.

Note: Those in Canada and some other countries may be using Skor candy bars instead of Heath.