This delicious Ice Cream Pudding Dessert has been my sisters favorite for years! The directions are simple and the taste is scrumptious! It takes a few steps and requires some layers (like building a dessert lasagne) and you are all set! This is not a very detailed recipe so check out the pictures of each step to get a better idea! Enjoy!
(This post was originally posted on June 26th, 2012 and has been updated/edited for clarity).
INGREDIENTS/SHOPPING LIST:
1 ½ cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2 large INSTANT vanilla pudding packs
2 ⅔ cups milk
1 quart of chocolate ice cream
1 large cool whip container (be sure to thaw in time and you don’t actually need the whole container- just eyeball it)
1 small bag of sliced (toasted) almonds (you need about 1/2 – 2/3 cup)
INSTRUCTIONS:
1. Start with the crust. Combine the following ingredients and press into a 9×13 pan:
1 ½ cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2. Next blend together the pudding & the milk. Once combined add the ice cream & and blend. Gently layer the mixture on top of the graham cracker crust:
2 large INSTANT vanilla pudding packs
2 ⅔ cups milk
1 quart of chocolate ice cream (I used about ⅔ of the quart)
3. Finally add a large container of thawed cool whip on top and sprinkle with sliced (toasted) almonds (these are optional but add texture and color and just taste better toasted).
Be sure to chill immediately if you will not be eating it right away.
Hope you love it as much as our family!
LOOK OUT!
The only problem with this dessert is that it will not last long.
