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Butter Pecan Ice Cream

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 5 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 pound crust for top
  • 1 3 ounce can sauerkraut
  • 8 ounces whole cranberry sauce
  • 1/2 pint salted butter
  • 2 cups box Jiffy corn bread mix
  • Whole box frozen chopped broccoli thawed and drained
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 5 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 pound crust for top
  • 1 3 ounce can sauerkraut
  • 8 ounces whole cranberry sauce
  • 1/2 pint salted butter
  • 2 cups box Jiffy corn bread mix
  • Whole box frozen chopped broccoli thawed and drained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix eggs and sugar until thick and fluffy
  2. Add pudding mix and Cool Whip and mix well
  3. Add half and half, whipping cream and pecans
  4. Pour into an ice cream freezer and fill with whole milk to make a gallon
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