In the Spring when I made Butterscotch Cream Pie again for Easter, I was reminiscing about a dessert Mom made when we were little that we called Skor Bar Dessert. Mom found the recipe for me (actual name: Toffee Bar Crunch Pie), and it’s made with vanilla instant pudding and a big ol’ tub of Cool Whip, with chopped Skor Bars mixed in, all in a graham cracker crust.  The thing that makes it perfect for summer is that it’s frozen, so it’s like eating a cool, creamy slice of air conditioning!

I decided to make my own vanilla pudding and whip my own cream in an attempt to make this pie a little more natural, and a little less ‘edible oil’. It turned out even better than I remember.  Original recipe is up first, followed by my homemade version.

Skor Bar Dessert – Quick & Dirty Version

Source: Mom’s recipe files

Ingredients

1 1/2 cups cold light cream (18%) or cold milk (2%)

1 pkg Jell-O Vanilla Instant Pudding

3 1/2 cups Cool Whip, thawed

1 cup chopped Skor Bars (4 bars, you could use more if you want)

Graham Cracker Crust

Directions

1. Pour cream into a large bowl. Add Jell-O pudding. Beat with wire whisk until well blended. Let stand 5 minutes.
2. Fold in Cool Whip, then Skor Bars. Spoon into crust.
3. Freeze until firm, about 6 hours or overnight.
4. Remove from freezer about 10 minutes before serving to soften.

Skor Bar Dessert – Free of Edible Oil Product Version

Source: Based on above, using Smitten Kitchen for the vanilla pudding recipe

Ingredients

For pudding

2 2/3 cups milk (I used 2%), divided

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

1 egg

2 tsp vanilla extract

For the rest

1 cup whipping cream, whipped until stiff peaks form

1 cup chopped Skor Bars (4 bars)

Graham Cracker Crust

Directions

1. First we’re going to make vanilla pudding! Get a fine-mesh strainer and place it over a medium-sized bowl. (I always forget to organize this first.) Set aside.
2. Bring 2 cups milk to a boil in a medium saucepan.
3. In another medium-sized heatproof bowl, whisk together sugar, cornstarch and salt, then slowly add the remaining 2/3 cups milk, whisking constantly to prevent lumps, then whisk in the egg.
4. When the milk is boiling, slowly add it to the cornstarch mixture, whisking the whole time.
5. Pour all of the mixture back into the saucepan, on medium heat, stirring constantly until it starts to simmer. Let cook for one minute, then remove from heat and stir in vanilla extract.
6. Pour through the strainer into the clean bowl that you set up in step 1. This will strain out any little bits of cooked egg or lumps if you have them. Place a piece of plastic wrap directly on top of the pudding and stick the bowl in the fridge for a few (2-3) hours to cool down.
7. When the pudding is cool, scoop out about a cup into a bowl (this is your snack – you don’t need the full recipe for the pie) and then gently fold in the whipped cream to the remaining pudding, then the chopped Skor bars. Spoon into crust, and freeze until firm, about 6 hours or overnight.
8. Remove from freezer about 10 minutes before serving to soften.