• Cooking Time:
  • Servings: 12-15
  • Preparation Time:


Plan ahead as this needs to freeze.


  • 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.

Categories: Dessert  Frozen 
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