Lorna Doone Shortbread Dessert With Heath Bar Topp... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
This is a delicious shortbread dessert that is from our school's wonderful cookbook- shared by a mom who is an amazing cook! I hope you enjoy! Ingredients:
1 package lorna doone shortbread cookies, finely crushed |
1 stick (1/2 cup) butter or margarine, melted |
2 small packages vanilla instant pudding |
1 1/2 cups milk |
1 quart of vanilla ice cream, softened |
1 16-ounce container cool whip |
2 heath toffee candy bars, crushed, or 1 package heath toffee bits for baking |
Directions:
1. Finely crumb package of Lorna Doone Shortbread cookies in food processor.
2. Melt butter or margarine in microwave or on stove top in small saucepan over low heat.
3. In medium mixing bowl, combine cookie crumbs and melted butter.
4. Press evenly in ungreased 9 x 13-inch baking pan.
5. Bake in preheated 350-degree oven for approximately 15 minutes, or until lightly browned.
6. Cool crust completely.
7. In large mixing bowl, mix both packages of instant vanilla pudding, milk, and softened vanilla ice cream.
8. Pour and spread evenly over cooled shortbread crust.
9. Spread container of Cool whip over pudding/ice cream mixture already in pan.
10. Sprinkle with crushed Heath candy bars or bits.
11. Refrigerate several hours or overnight.
12. Delicious!!
|
|