Frozen Cream Pudding

  • 2 cups crushed graham crackers
  • 1/2 cup margarine or butter, melted
  • 1/4 cup toasted finely chopped nuts (opt.)
  • 2 packages instant pudding mix (your favorite flavor)
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  • 2 cups milk
  • 1/2 gallon vanilla ice cream
  • 1 carton frozen whipped topping, thawed


Combine crackers and melted margarine. Press 1 1/2 cup of mixture into bottom of a 9x13 inch baking pan. Set aside. Stir nuts, if desired, into remaining crumbs; set aside. Beat together pudding mix and milk in a medium bowl for about 2 minutes or until thickened and smooth. Set aside. Quickly soften ice cream in a large chilled bowl. Stir in pudding mixture. Spread over crumbs in pan. Freeze for 30 minutes. Spread whipped topping over frozen mixture; sprinkle with remaining crumb mixture. Cover and freeze until firm. Let stand at room temperature for 10-15 minutes before serving. Makes 12 servings.

By Robin from Washington, IA


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