Here’s our third All Natural Recipe Contest finalist! Leave a comment with your thoughts on this recipe. We’ll post the last finalist tomorrow, and then, on Friday, we’ll open up the polls to let you vote for the finalist that should take home the grand prize – a one year supply of Turkey Hill Ice Cream!
CARAMEL BUTTERSCOTCH FREEZER PLEASER
DESCRIPTION: A creamy combination of pudding and All Natural Ice Cream topped with whipped cream and other goodies.
SUBMITTED BY: Laurie H. of Westville, FL
1 carton Turkey Hill All Natural Salted Caramel Ice Cream
1 13 oz. package vanilla sandwich cookies with extra cream filling, crushed
1/2 cup butterscotch-caramel ice cream topping
1 cup chopped pecans, divided
1 3.4 oz. package instant butterscotch pudding mix
1 3.4 oz. package instant vanilla pudding mix
1 cup milk
2 8 oz. cartons whipped topping, thawed and divided
1 cup butterscotch chips
Set ice cream out at room temperature to soften. Meanwhile, place crushed cookies in a 13×9-inch dish. Drizzle with ice cream topping. Sprinkle with 1/2 cup of the pecans. In a large bowl, combine both pudding mixes and milk using a whisk. Then whisk in softened ice cream and 1/2 of one carton of whipped topping. Spread mixture evenly in dish. Carefully spread on remaining whipped topping from both cartons. Top with remaining 1/2 cup pecans and butterscotch chips. Cover and freeze at least 6 hours. Remove from freezer and let set at room temperature for 10 minutes. Cut out in squares or scoop out using a big spoon.