Candy Bar Freezer Dessert
2 cups graham cracker crushed (about 16 squares)
1 cup saltine crackers crushed (about 30 )
1/2 cup butter, melted
2 cups cold milk
2 3.4 ounce packages of instant vanilla pudding mix
1 quart butter pecan ice cream, softened
1 8 ounce carton cool whip, thawed
1 butterfinger candybar, chopped
In a large bowl, combine the cracker crumbs and butter. Pat 3/4 into an ungreased 13x9" baking pan. Refrigerate.
In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread even over top.
Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at lease 2 hours.