No-bake butter pecan crunch is layers of a buttery graham cracker crust, creamy vanilla pudding, rich butter pecan ice cream, and a topping of crumbled Heath bars.
Combine the graham crumbs and white and brown sugar together. Add the melted butter to make a crumbly paste.
Press mixture into the bottom of a 9x13-inch pan and refrigerate for 10 minutes.
Mix milk and vanilla pudding together, then add butter pecan ice cream.
Pour on top of the graham cracker crust, then put in the freezer to chill.
Before serving, top with Cool Whip and 2 chopped up Heath candy bars.
Video
Notes
Crush the graham crackers either by pulsing them in a food processor until they are crumbs or put the crackers in a Ziploc bag and crush them with a rolling pin.
Put the Heath bars in the freezer while the dessert is chilling to make them easier to crumble.