Julia's StoryThis recipe came from my friend Flo. She gave it to me a very long time ago. I think I may have made it one time. If I make this again I will use sugar-free butter pecan ice cream. Gotta cut calories some where, because I plan on having a second helping.
Go ahead, try it, life is short, eat more ice cream and cookies.
lorna doon cookies, crushed
pkgs. vanilla instant pudding
butter pecan ice cream
1 12 oz
container, cool whip
heath bars, crumbled
1Placed crushed cookies in 9x13 dish; melt butter and pour over cookie crumbs, mixing until combined. Pat down in dish and set aside.
2In large bowl using mixer, mix together milk and vanilla pudding, add ice cream, mix throughly. Pour pudding mixture over cookie crust. Let stand in refrigerator for 15 min (for pudding to set). When ready to serve spread cool whip on top of pudding mixture and crumble 4-6 heath bars on top of cool whip.