Heavenly Heath Bar Delight Food

HEATH BAR DESSERT

Heath Bar Dessert image

Make and share this Heath Bar Dessert recipe from Food.com.

Provided by LAURIE

Categories Frozen Desserts

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 lb) package lorna doone cookie, crushed
1/2 cup margarine, melted
2 pints butter pecan ice cream, softened
2 (1 1/2 ounce) packages instant vanilla pudding
8 ounces Cool Whip
4 Heath candy bars or 4 Skor candy bars, crushed

Steps:

Mix cookie crumbs and margarine together and press in bottom of 13x9 cake pan.
Bake at 350 for 8-10 minutes.
Cool.
Mix ice cream and pudding mix together well.
Pour over cooled crust.
Spread cool whip over top.
Sprinkle with crushed candy bars.
Refrigerate at least 1 hour or until ready to serve.
May also be frozen but set out at room temp for about 15 minutes before cutting into squares.

Nutrition Facts : Calories 223.9, Fat 16.6, SaturatedFat 7.9, Cholesterol 6.9, Sodium 236.6, Carbohydrate 19, Fiber 0.2, Sugar 18.7, Protein 0.7

HEATH BAR DESSERT

Heath Bar Dessert image

This is a rich and cool dessert. I like to make this in the summer time for all events. This is also good using chocolate pudding and chocolate ice cream.

Provided by mommyoffour

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

12 graham crackers, crushed
12 soda crackers, crushed
1/2 cup margarine, melted
2 (3 3/4 ounce) packages vanilla instant pudding mix
2 cups cold milk
1 quart softened vanilla ice cream
1 (8 ounce) carton Cool Whip
2 (1 1/2 ounce) Heath candy bars

Steps:

Mix graham crackers, soda crackers and margarine.
Put 2/3 of crumbs in a 9x13 pan.
Beat pudding mix and milk.
Add ice cream and mix well.
Pour over crumbs in pan.
Chill until firm.
Spread Cool Whip over top.
Crush candy bars and mix with remaining crumbs.
Sprinkle on top of Cool Whip.
Chill.

Nutrition Facts : Calories 394.1, Fat 22.4, SaturatedFat 11.1, Cholesterol 30.3, Sodium 501.8, Carbohydrate 45.6, Fiber 0.7, Sugar 37.1, Protein 4.3

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