Shelly's Recipe

BUTTER PECAN DESSERT

Category: Layered Desserts

Crust:
1 package Lorna Doone cookies, crushed
1/4 pound butter

Filling:
2 packages vanilla instant pudding
2 cups milk
1 quart softened butter pecan ice cream

Topping:
Whipped cream or frozen topping
2 cups chopped Heath or toffee bars

To make crust, blend crushed cookies with butter. Spread in a 9x13-inch pan.

To make filling, beat instant pudding and milk together. Fold in softened ice cream. Pour over crust. Refrigerate.

When ready to serve, frost with whipped cream or frozen topping. Sprinkle with crushed Heath bars. Cut into squares.