Friend Carol served this delectable dessert when our monthly Farkle group met at her house. It was just what the afternoon called for. No one asked for half a serving; they knew they wanted to eat the whole serving.
CHOCOLATE DELIGHT
1 cup crushed saltines
1/2 cup graham cracker crumbs
1/3 cup butter, melted
2 cups milk
1 package (4 serving size) instant chocolate pudding mix
1 package (4 serving size) instant vanilla pudding mix
1-1/2 quarts ice cream, softened (Carol used Blue Bunny's Bunny Tracks ice cream)
1 carton (12 - oz) frozen whipped topping, thawed
3 candy bars crushed (Carol used Nestle's Crunch candy bars 1.55 oz)
In a small bowl, combine the saltines and graham cracker crumbs; stir in butter. Press into the bottom of a greased 9 x 13 - inch baking pan. Refrigerate 15 minutes.
Meanwhile, in a large bowl, whisk the milk with the pudding mixes for 2 minutes.
Fold in the ice cream.
Spread over the crust.
Top with whipped cream:
Sprinkle with crushed candy bars.
Freeze, covered, until firm.
Remove from freezer 30 minutes before serving.
CHOCOLATE DELIGHT
1 cup crushed saltines
1/2 cup graham cracker crumbs
1/3 cup butter, melted
2 cups milk
1 package (4 serving size) instant chocolate pudding mix
1 package (4 serving size) instant vanilla pudding mix
1-1/2 quarts ice cream, softened (Carol used Blue Bunny's Bunny Tracks ice cream)
1 carton (12 - oz) frozen whipped topping, thawed
3 candy bars crushed (Carol used Nestle's Crunch candy bars 1.55 oz)
In a small bowl, combine the saltines and graham cracker crumbs; stir in butter. Press into the bottom of a greased 9 x 13 - inch baking pan. Refrigerate 15 minutes.
Meanwhile, in a large bowl, whisk the milk with the pudding mixes for 2 minutes.
Fold in the ice cream.
Spread over the crust.
Top with whipped cream:
Sprinkle with crushed candy bars.
Freeze, covered, until firm.
Remove from freezer 30 minutes before serving.
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