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–+ servings
Close up candy coated ice cream dessert on a short bread crust.
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Candy Land Ice Cream Dessert

A shortbread cookie crust enhances a creamy ice cream and pudding layer that’s topped with crushed Heath Bars to create a special dessert.
Course Dessert
Cuisine American
Keyword Candy Land Dessert, Ice Cream Dessert
Prep Time 15 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 30 minutes
Servings 16 people
Calories 410kcal
Author Jennifer Osterholt

Ingredients

  • 10 oz Lorna Doone Cookies crushed
  • 1 stick butter melted
  • 2 small pkg instant vanilla pudding - 3.9 oz ea
  • 2 cup milk
  • 1 quart vanilla ice cream
  • 5 Heath Candy Bars crushed
  • 8 oz whipped topping

Instructions

  • Preheat oven to 325°F.  Mix crushed cookies and melted butter together, cover bottom of 9 x 13 pan.  Bake 15 minutes.  Let cool.
    10 oz Lorna Doone Cookies, 1 stick butter
  • In a large mixing bowl whisk together pudding and milk.  Let thicken. 
    2 small pkg instant vanilla pudding - 3.9 oz ea, 2 cup milk
  • Stir in softened ice cream. Then stir in whipped topping. Spread over crust.
    1 quart vanilla ice cream, 8 oz whipped topping
  • Sprinkle on crushed candy bars.  Store in refrigerator, not freezer.
    5 Heath Candy Bars

Notes

  • Allow crust to cool completely before spreading ice cream and pudding mixture over it - a warm crust will melt this layer

Nutrition

Calories: 410kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 292mg | Potassium: 255mg | Fiber: 2g | Sugar: 32g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg