Pudding Ice Cream #4 - Butterscotch Crunch - cooking recipe

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
Preparation
    Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
    Let stand 5 minutes.
    Fold in crushed candy bar and whipped topping.
    Pour into a 2-qt. covered container.
    Freeze until firm, about 6 hours.

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