Layered Toffee Pudding Dessert
A simple no-bake dessert featuring a salty-sweet cracker crust, a creamy layer of vanilla pudding and ice cream, and a generous topping of whipped cream and crunchy toffee candy. This rich and easy-to-make treat sets up in the fridge and is perfect for feeding a crowd.
An original recipe by Forkin
- Total time
- 4 hr 20 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 628 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 150 gsalty cracker, finely crushed
- 1 tbspgranulated sugar
- 113 gunsalted butter, melted
filling
- 192 ginstant vanilla pudding mix
- 480 mlwhole milk, cold
- 480 mlvanilla ice cream, slightly softened
topping
- 225 gwhipped topping, thawed if frozen
- 160 gchocolate-covered toffee bar, coarsely chopped
Equipment
9x13-inch baking dish · spatula · mixing bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a medium bowl, combine the finely crushed salty crackers, granulated sugar, and melted unsalted butter.
About 5 min
- 2
Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9x13-inch (23x33 cm) baking dish.
About 3 min
Cook’s note: Use the bottom of a flat glass or measuring cup to press the crust into an even, compact layer.
- 3
In a separate large bowl, whisk together the instant vanilla pudding mix and cold whole milk for about two minutes until it just begins to thicken.
About 3 min
- 4
Gently fold the slightly softened vanilla ice cream into the pudding mixture until it is just combined.
About 3 min
Cook’s note: Avoid overmixing to keep some of the ice cream's texture.
- 5
Pour the pudding and ice cream mixture over the prepared cracker crust and spread it into an even layer.
About 2 min
- 6
Carefully spread the thawed whipped topping over the pudding layer, followed by an even sprinkling of the chopped chocolate-covered toffee bars.
About 4 min
- 7
Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or until the dessert is firm enough to slice.
About 4 hr
Cook’s note: For the cleanest slices and best flavor, chill the dessert overnight.
Per serving
Nutrition
- Calories
- 627.6kcal
- Protein
- 7g
- Carbs
- 74g
- Fat
- 34.5g
- Fibre
- 0.8g
- Sugar
- 57g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers tightly covered in the refrigerator.
Serve chilled directly from the refrigerator.
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