Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!

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Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
prep:
15 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.

  • Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.

  • Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Nutrition Facts

539 calories; protein 5.7g; carbohydrates 57.7g; fat 32.4g; cholesterol 65.9mg; sodium 574.4mg. Full Nutrition
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