BUTTER PECAN CRUNCH


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Why I Love This Recipe


Ingredients You'll Need

2 c. graham cracker crumbs
1/2 c. butter or margarine, melted
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 c. milk
1 quart butter pecan ice cream, softened slightly
1 carton (8 oz.) frozen whipped topping, thawed
2 Heath candy bars (1.4 oz. each), crushed


Directions

In a bowl, combine crumbs and butter.


Pat into the bottom of an ungreased 9 X 13 in. pan. Chill.


In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute.


Fold in the ice cream and whipped topping.


Spoon over crust.


Sprinkle with crushed candy bars.


Freeze.


Thaw 20 minutes before serving.


Questions, Comments & Reviews



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