STOCKPILE COOKING - NO BAKE DESERT RECIPES

Verlie Payne was on the Today Show last week sharing

some yummy no bake desert recipes. 

They look super quick and easy; I really want to try the Frozen Toffee Coffee Crunch recipe.

I picked up some Coffee Ice cream at Albertsons for $1 with their Ice Cream Promo.  Today is the last day to do the same! 
 

Frozen toffee coffee crunch

Verlie Payne

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 package (3.4 ounces each) instant chocolate pudding mix
• 2 cups milk
• 1 quart coffee Ice cream, softened slightly
• 8 ounces frozen whipped topping, thawed
• 3T Instant Decaf Espresso or Instant coffee (caffeinated if you prefer)
• 6 - 8 Heath candy bars (1.4 oz. each), crushed OR store bought bag of crushed toffee bits
• Carmel topping (store bought)
• Extra whipped topping

Preparation

In a bowl, combine graham cracker crumbs and melted butter. Pat graham cracker mixture into the bottom of an un-greased 9 X 13 inch baking pan; chill thoroughly in the freezer.

In a large mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the softened ice cream and whipped topping and instant coffee or espresso and spoon over chilled crust.

Sprinkle with crushed 4 Heath bars. Freeze. Remove from freezer about 20 minutes before serving. Sprinkle the remaining crushed Heath Bar and drizzle with caramel.

Tips

If you want to kick it up a notch, right before serving, add a dollop of whip cream and drizzle with caramel sauce and add the remaining toffee bits - serve!