This is a favorite to anything I bring it to!
- Carbohydrate 36.3980909490542 g
- Cholesterol 26.4440461778266 mg
- Fat 12.8492932038272 g
- Fiber 0.816365145533763 g
- Protein 3.69772127536899 g
- Saturated Fat 7.55474646403766 g
- Serving Size 1 1 Serving (100g)
- Sodium 362.145169826632 mg
- Sugar 35.5817258035204 g
- Trans Fat 1.20771686010906 g
- Calories 273 calories
Step-by-step
- Combine cracker crumbs and butter.
- Press 2/3 into bottom of 9x13 pan.
- Combine puddings and prepare using only 2 cups of milk.
- Blend in the softened ice cream.
- Beat until smooth.
- Pour over crumb mixture.
- Freeze until partly firm.
- Remove and cover with Cool Whip.
- Crush candy bars and mix with remaining 1/3 cup crumb mixture.
- Sprinkle on top of Cool Whip.
- Refrigerate for several hours.
- DO NOT FREEZE.
Layers of crisp graham and soda cracker crumbs support a dense core of vanilla ice cream, instant puddings, and whipped topping, all finished with crushed chocolate-peanut candy. Achieving clean slices through frozen dairy and crumb crusts requires strict adherence to temperature sequencing.
- Freeze the candy bars solidly before crushing them to prevent the sugar-peanut center from smearing into a paste under the rolling pin.
- Soften the vanilla ice cream just until it reaches a spreadable consistency of 40 degrees Fahrenheit, ensuring it incorporates smoothly into the prepared pudding without melting entirely.
- Transfer the pan from the freezer to the refrigerator several hours prior to serving to allow the internal layers to relax into a scoopable consistency.
Proper refrigeration ensures the crust retains structural integrity while the dairy components soften uniformly. Advanced staging allows the dessert to hold in the refrigerator for up to twenty-four hours without compromising the crispness of the top crumb layer.
