This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.
This dessert is am absolute guilty pleasure. I don’t make it very often, but when I do, it vanishes in no time. It is a recipe that I got from my grandmother. The reason I call it a “guilty pleasure” is because it is literally the only thing I make that uses a mix of any kind. I have made a couple alterations from the original that my grandmother gave me, but I really can’t make any more changes than that, or it simply won’t be the same dessert that I grew up enjoying.
To begin, you will make a crust by crushing 50 Ritz crackers, and mixing them with 1/2 c (1 stick) of melted butter. Press them into the bottom of a 9×13 baking dish, and bake them it at 350 for 10 minutes. Cool completely.
Once it is cooled, scoop 1 quart of vanilla ice cream into a dish and let it sit on the counter to soften while you do the next step.
In a mixing bowl, beat together 1 1/2 c milk
And two 3.4 ounce packages of vanilla instant pudding mix.
Beat them together for about a minute until smooth.
Add in the ice cream, and mix it until it is all combined.
Pour the mixture over the crust and spread it smooth.
Chill this for about an hour.
My grandmother always used cool whip here, but I have changed that to real whipped cream.
In a chilled mixing bowl, beat together 1 pint of heavy whipping cream, 1/3 c powdered sugar and 1 teaspoon vanilla.
Beat them until stiff, and spread over the top of the ice cream mixture.
For the final touch, chop up a chocolate & toffee bar (Heath or Skor) and sprinkle it over the top.
Let the dessert chill another half hour in the fridge, and then enjoy!