CANDY BAR FREEZER DESSERT
2 c crushed graham crackers (approx. 16 squares)
1 c crushed saltines (about 30 squares)
1/2 c butter, melted
2 c cold milk
2 pkgs (3.4 oz each) instant vanilla pudding mix
1 qt butter-pecan ice cream, softened
1 carton (8 oz) cool whip
1 Butterfinger candy bar (2.1 oz), chopped
In a large bowl, combine the cracker crumbs and butter. Pat 3/4 of the mixture into an ungreased 13x9 pan. Refrigerate.
In a bowl, whisk the milk and pudding mixes for 2 minutes [it gets pretty thick.] Stir in ice cream until blended. Spread over crust. Spoon cool whip over pudding layer; spread evenly over top.
Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.
Pairs Well With
Plan ahead as this needs to freeze.