Grandma Betty’s Ice Cream Cake

This is a great summertime dessert because there is NO baking or freezing. It’s great for picnics, or on a hot summer evening.

Original recipe makes 1 9×13 inch baking dish


1 (16 ounce) package buttery round crackers, crushed
1 cup butter, melted
1/2 cup white sugar
1/2 gallon vanilla ice cream, softened
1/2 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed

  • PREP

    20 mins


    2 hrs 20 mins


  1. To Make Crust: Combine crackers, butter and sugar in a 9×13 inch baking dish and press mixture into sides and bottom of dish.
  2. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving.


Calories: 453 kcal
Carbohydrates: 48.4 g
Cholesterol: 53 mg
Fat: 27 g
Fiber: 0.9 g
Protein: 3.9 g
Sodium: 503 mg