Pudding Ice Cream #4 - Butterscotch Crunch |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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Another yummy combo! (cook time is freezer time) Ingredients:
2 cups light cream, cold (or half and half) |
1 (3 1/2 ounce) package butterscotch pudding mix |
2/3 cup chocolate-covered english toffee bar, crushed |
8 ounces non-dairy whipped topping, thawed |
Directions:
1. Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
2. Let stand 5 minutes.
3. Fold in crushed candy bar and whipped topping.
4. Pour into a 2-qt. covered container.
5. Freeze until firm, about 6 hours.
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