This recipe produces a thick chocolate frosting that resembles pudding rapidly and tastes fantastic on whatever cake you like.
| Prep Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (1.4 ounce) bar chocolate covered toffee
- 1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy
- 1 cup crushed saltine crackers
- 2 cups crushed graham crackers
- ½ cup butter, melted
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 2 cups milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9×13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 17 g |
| Sodium | 617 mg |
| Sugars | 39 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great. I lined the pan with foil.
Meh, it tastes like the ingredients it is made of. The combination didn’t produce
This turned out fantastic!! I doubled the recipe because I took it to my school for a teacher luncheon. Everyone raved how delicious it was!! I did bake the crust to make it a little heartier and so it wouldn’t crumble and fall apart. Someone had made that suggestion in the comments. I also made copies of the recipe so I could pass it along!! So yummy!!
I must have done something very wrong. I used 2 boxes of each kind of pudding as the biggest boxes I could find were only 2 oz packages. The filling was thick, and sticky (almost tar like) even after I added extra milk. The crust was crumbly and wouldn’t hold together even though I added extra butter. I was very disappointed in how it turned out and ended up not serving it.
I didn’t make it but a friend made it for a School project and it was BOMB! =) She had added some pecans and almonds and a little bit of some chocolate drizzle on top. Overall, I loved this dish and I soon hope to make it!
This is an excellent easy recipe. I alter it on and off and it gets cleaned up every time. I use pretzels instead of the saltines and add some almond slivers to garnish the top. I use peanut butter cups crushed in the middle layers but put Skor pieces and crushed Crispy Crunch on top for lots of flavour.
The directions on the recipe were unclear so after I ruined it attempting to follow the directions as written I started over and followed my instincts and it turned out delishious.
Delicious and easy!! My family loved and I loved it! I added a little extra butter to the crust so it would stay together better and crushed additional candy bars on top! Yummy!
I made this for a church function and I came home with a clean dish! Our Pastor had 2 servings & I sent the last piece home with her. She gave it a thumbs up!! The only minor change I made was to top it with the Heath chocolate covered toffee bits instead of the candy bars.
I think that KMB28 might have used the small pudding boxes (my chocoalte is 3.9 oz and vanilla is 3.4) instead of the large pudding boxes that are 5.9 oz and 5.1 as listed in the ingredients. That would certainly make it soupy. If you use the correct size, it should hold up with no problems.
I’m not sure what I did wrong here but the topping was like soup.
I made this for a dessert contest and it got 2nd place out oh about 20 or so other deserts! Very delicious!
This was a perfect dessert to take to a casual dinner party with friends. Everyone absolutely loved it. It was easy to make and I brought it in a disposable pan, so I could leave any extra for the hosts. Very yum!
Awesome recipe! My family of 8 devoured this within a matter of minutes! There weren’t any leftover. They immediately asked me to make it again the next week. Followed recipe as it, except used crushed toffee candy and chopped reese’s peanut butter cups! Delicious!!
FANTASTIC!!!!!! I was able to make this lactose free for my husband and you couldn’t tell by the taste at all!!! Use Lactose free milk and coolwhip) WONDERFUL dessert!! I have made this the regular way as is and it is a fantastic recipe!! LOVE this!!! Thank you for posting this and people, you must try this recipe!! It is great and please review this so others now how great this is!! I am the second person to review and I’m telling you it is soo easy and sooo good and yummy!!
This is a super easy and tasty dessert! I made it just as written, and it turned out very well. Next time, I might bake the crust, because it really crumbled a lot when the dessert was cut. This is the only problem I had, however. The whole pan was gone before I could even take a picture of a single piece! Thanks so much for sharing this recipe…it is one that I would make again!
As the submitter of this recipe, if you are not following the directions and using the correct package sizes please do not write this recipe low because of your failure to follow directions. The low star ratings are clearly from individuals who did not follow the stated ingredient sizes or the instructions.