Wednesday, July 20, 2011
Frozen Pudding Cream Cake with Candy Bar Crunch Topping
From the kitchen of One Perfect Bite...This is an easy dessert that demands more time than talent from its cook. It is also one of those desserts that people either love or hate. As far as I've been able to determine, the recipe first appeared in Taste of Home Magazine where it was called Pistachio Cream Dessert. How simple is it? Instant pudding is mixed with softened ice cream and then poured into a crumb crust and refrozen. Once it's set, the cake is covered with whipped topping and sprinkled with crushed candy bars. Now, I must tell those of you who are inwardly groaning that it's not that bad a dessert. It may never be your favorite, but lots of people love it and, should you decide to make it, your reputation won't be tarnished. It's important to know that in addition to pistachio, coconut, banana or butterscotch pudding can also be used to make the dessert. Pistachio is my least favorite of the flavors, but its lovely green color is visually stunning and makes for a great presentation. I personally love to make this using banana pudding. You can also vary the type of crumbs used to make the cake base and any candy bar that has a bit of texture can be used for topping. I don't much care for whipped topping, but I found that when it's folded into an equal measure of lightly beaten cream my arguments against it tend to fade. This is a rich dessert that keeps well. I think those of you who try it will think it worth the time it took to make. Here's the original recipe.
Frozen Pudding Cream Cake with Candy Bar Crunch Topping...from the kitchen of One Perfect Bite adapted from Taste of Home Magazine
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed
1) Preheat oven to 325 degrees F.
2) Combine cracker crumbs and butter in a small bowl. Press into an ungreased 9-in. square baking pan. Bake for 7-10 minutes or until lightly browned. Cool on a wire rack.
3) Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
4) Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.
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You might also enjoy these recipes:
Pistachio Gelato - Sydney's Kitchen
Apricot and Pistachio Galette - Cook Sister!
Bacon Pistachio Cookies - Jane Deere
Pistachio and Dark Chocolate Butter Cookies - Baking Bites
Pistachio Cherry Chip Cookies - Kitchen Gypsies