This old-fashioned Ice Cream Pudding Dessert (or Ice Cream Salad as it’s known in my family) is an easy-to-make dessert recipe comprised of a salty Ritz cracker crust and creamy toasted coconut ice cream pudding filling. I know you’re going to love it.
You know this is an old recipe when it’s called a salad, but in reality, it’s a dessert. Ha! Figuring the original title might be a bit confusing, I’ve updated the recipe to be called Ice Cream Pudding Dessert.
During my growing up years, my Great Aunt Maggie would make a rotation of dessert recipes: strawberry jello salad, pumpkin roll, sugar cookies, and this ice cream salad. She made these often as they were family favorites. I’ve been meaning to make this particular recipe for quite some time and couldn’t be more excited to share it with you today. (I hope to make her strawberry jello salad and sugar cookies soon. You can find her pumpkin roll recipe HERE.)
Let’s get into the details:
What’s in Ice Cream Pudding Dessert?
The first question you might have is, “Does this recipe actually have ice cream in it?”
Yes, it does! It contains a half-gallon of vanilla ice cream. That’s what makes this recipe so creamy, rich, and delicious.
In addition to the ice cream, the filling includes coconut pudding and a sprinkle of toasted coconut. The pudding sets the ice cream so you’re able to cut and serve it. The coconut flavor is a subtle but flavorful addition. It’s what makes this recipe so delicious!
The creamy filling sits on top of a crust made of crushed Ritz crackers. I love the combination of salty and sweet in desserts, so this pairing is a match made in heaven. When I was making this recipe, the smell of the crushed Ritz crackers instantly transported me back to being a 10-year-old in my aunt’s kitchen. Time travel is real, my friends.
All this combined together makes for an epic dessert. As you can imagine, this Ice Cream Pudding Dessert is perfect for summer, but I’m happy to enjoy it all year long.
Want more of my favorite desserts? Try these:
- Mixed Berry Pound Cake
- Strawberry Rhubarb Crumble Pie
- Cream Puff Cake
- Cherry Cream Cheese Bars
- The Best Rhubarb Cobbler
How To Make:
I’m going to walk you through the steps to make this Ice Cream Pudding Dessert. For your convenience, at the end of this post there is a printable recipe card with detailed ingredient amounts and recipe instructions.
- Start by removing your ice cream from the freezer to allow it to soften. Preheat your oven to 350 degrees F.
- Crush the Ritz crackers with a blender or food processor, or in a plastic baggie to a fine crumb.
- In a bowl, add the crushed Ritz crackers, melted butter, and sugar. Mix to combine.
- Press this mixture into the bottom of a 9×13 pan.
- Bake for 10 minutes, then allow to cool completely.
- In a large bowl, add the two boxes of instant coconut pudding and the milk. Use a hand mixer to combine.
- Once smooth, add in the softened ice cream and mix again until smooth. Add about 2 tablespoons of the toasted coconut and stir to combine.
- Pour this mixture into the cooled prepared crust. Top with the remaining toasted coconut.
- Cover with plastic wrap and refrigerate for at least 1-2 hours or until ready to serve.
And that’s it! Slice, serve with a spatula, and enjoy!
Frequently Asked Questions:
Can You Freeze This?
Yes. In my family, we have always enjoyed this dessert when it is refrigerated. While the pudding helps the filling to set, it’s still loose and creamy. If you prefer a firmer dessert, you can certainly store this in the freezer and serve it frozen.
Also, I made this dessert and decided to freeze it so I could take it to a party later in the week. Before going to the party I removed the dessert from the freezer, transferred it to my cooler, and a few hours later it was the perfect consistency for serving.
Can You Use Different Pudding or Ice Cream Flavors?
Yes, you can! I believe the (toasted) coconut is the classic flavor, but feel free to experiment as suggested below:
- vanilla pudding with butter pecan ice cream
- chocolate pudding with chocolate ice cream
- lemon pudding with vanilla ice cream
- pistachio pudding with pistachio ice cream
- white chocolate pudding with cherry ice cream
While I’m partial to the coconut, some of these combinations sound so good that I may need to give them a try!
Let’s eat!
And that’s a wrap on one of my favorite childhood desserts. Whether you want to call it Ice Cream Pudding Dessert or Ice Cream Salad, I hope you’ll give this old-fashioned recipe a try. It may even become one of your favorites too.
Enjoy!
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Ice Cream Pudding Dessert
Ingredients
- 65 Ritz Crackers
- 1 stick unsalted butter - melted
- 2 tablespoons sugar
- 2 boxes instant coconut pudding
- 1 cup milk
- 1/2 gallon vanilla ice cream
- 1/2 cup toasted coconut - divided
Instructions
- Start by removing your ice cream from the freezer to allow it to soften. (Do not let it melt.) Preheat your oven to 350 degrees F.
- Crush the Ritz crackers with a blender or food processor, or in a plastic baggie to a fine crumb.
- In a bowl, add the crushed Ritz crackers, melted butter, and sugar. Mix to combine. Press this mixture into the bottom of a 9×13 pan.
- Bake for 10 minutes, then allow to cool completely.
- In a large bowl, add the two boxes of instant coconut pudding and the milk. Use a hand mixer to combine. Once smooth, add in the softened ice cream and mix again until smooth. Add about 2 tablespoons of the toasted coconut and stir to combine.
- Pour this mixture into the cooled prepared crust. Top with the remaining toasted coconut.
- Cover with plastic wrap and refrigerate for at least 1-2 hours or until ready to serve.
Notes
Preheat your oven to 325ºF. Spread out 1/2 cup sweetened shredded coconut on a large baking sheet. Put the baking sheet on the middle rack in the oven and bake for 3 minutes. Watch carefully as the coconut can go from toasted to burnt in an instant.
Nutrition Facts
I love old family recipes like rhis!! It sounds delicious and easy to make, too.
Love that you are bringing back the oldies but goodies in recipes!
I’m so glad you shared this! We had a similar recipe (maybe the same) growing up and I haven’t had it in years. Thank you!
Love an old fashioned recipe! So glad you get to enjoy it again.
xo Michael
I’m totally cracking up over this dessert being called a salad. Back in the day I guess that made it permissible to enjoy dessert with your meal AND after???
I did little research and back in the day salad was also know as “small pieces of food (such as pasta, meat, fruit, or vegetables) usually mixed with a dressing (such as mayonnaise) or set in gelatin” …. so I think that’s where it came from.
xo Michael
Another winner! Putting the ingredients on my grocery list to make VERY soon! I, too, am a fan of the Ritz cracker crust and always use Ritz crackers instead of graham crackers when I make my key lime pies. Love the salty sweet flavors.
I live in the UK what would be the equivalent puddimix to use here or what brand is it you use
I used Jello Coconut Instant Pudding Mix. I believe it’s around 3 ounces.
xo Michael
What an interesting recipe! Thanks for sharing.