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Butterbrickle Dessert

Author Betty Rudeen

Ingredients

  • 1 1/3 cups Lorna Doone cookies crushed
  • 1/4 cup margarine melted
  • 1 package instant vanilla pudding
  • 1 cup milk
  • 1 pint Butterbrickle ice cream
  • Heath Bars
  • whipped topping

Instructions

  • Crumb base: Mix crushed cookies and melted margarine. Pat into 8x8 pan. Mix vanilla pudding and milk. Add ice cream. Pour into crumb base. Top with whipped topping and crushed Heath bar. Double recipe for 9x13 pan.

Notes

A family favorite. Butterbrickle ice cream is hard to find. I crush Heath bars and stir them into softened vanilla ice cream.
Also in original Rudeen Family Cookbook 2003 as a handwritten recipe from Esther Hanson.