Tuesday, May 14, 2013

Frozen Chocolate Delight


It sure feels like a hot summer day here in Iowa, my computer says it's 91 outside right now. The kids and I spent most of our morning outside and we'll be heading back out as soon as they wake up from naps. I love days like this!

This dessert was my contribution to Mother's Day dinner on Sunday. I spotted it in my newest issue of Simple & Delicious, actually Gracie spotted it first and said I needed to make it.

I love easy, no-bake desserts during the summer and this is another one I can add to my files. I'm sorry if you're not a fan of chocolate, Josh isn't either so he missed out too.


I did really like the combination of crushed saltines and graham crackers in the crust, it gives the dessert a nice sweet and salty flavor. The middle layer is made up of both chocolate and vanilla pudding mixed in with cookies and cream ice cream. When mixing this portion up I found using my potato masher helped me get any lumps out of the ice cream, that way the mixture was nice and creamy.

Butterfinger was my choice of candy bar to sprinkle on top, the original recipe called for Heath. I think just about any sort of chocolate would be wonderful so feel free to use whatever is your favorite!

Frozen Chocolate Delight

Ingredients:
1 c crushed saltine crackers
1/2 c graham cracker crumbs
5 tbsp butter, melted
2 c milk
3.4 oz. instant chocolate pudding mix
3.4 oz. instant vanilla pudding mix
1-1/2 qt. cookies and cream ice cream, softened
8 oz. carton whipped topping, thawed
1 large Butterfinger candy bar, crushed

Directions:
In a small bowl, combine saltine crackers, graham cracker crumbs and butter. Mix together well and press into bottom of a lightly greased 9x13-inch baking dish. Place in fridge for 15 mins.

In a large bowl, whisk together both pudding mixes and milk for 2 minutes. Fold in ice cream (use your potato masher if needed to help make this mixture smooth). Spread over crust. Top with thawed whipped topping, sprinkle with crushed candy bar.

Cover and freeze until firm. I was only able to freeze mine for about 3 1/2-4 hours and the ice cream layer was firm yet not completely frozen. We really enjoyed it. If you want it to be completely frozen I would recommend freezing overnight or at least 6-8 hours. Remove from freezer 30 minutes before serving.


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