Shelly's Recipe

BUTTER BRICKLE ICE CREAM LAYERED DESSERT

Category: Frozen Desserts

Crust
1/2 cup butter, melted
60 buttery round crackers, crushed

Filling
1 1/2 cups milk
2 (3.4 oz) pkgs vanilla flavor instant pudding and pie filling
1 quart (4 cups) butter brickle or butter pecan ice cream, slightly softened

Topping
1 cup heavy whipping cream
2 (1.4 oz) bars chocolate-covered toffee candy, crushed

Heat oven to 350. Stir together butter and cracker crumbs in medium bowl. Press on bottom of 13x9 inch baking pan. Bake 5 minutes. Refrigerate until cool (15 minutes).

Meanwhile, beat milk and pudding in large bowl at medium speed, scraping bowl often, until thickened. Add ice cream; continue beating until smooth. Pour evenly over cooled crust. Cover; refrigerate at least 3 hours. Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until soft peaks form. Spread over pudding mixture; sprinkle with crushed candy.