BUTTER PECAN CRUNCH
CATEGORIES
INGREDIENTS
  • 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
  1. In a bowl, combine crumbs and butter.
  2. Pat into the bottom of an ungreased 9 X 13 in. pan. Chill.
  3. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute.
  4. Fold in the ice cream and whipped topping.
  5. Spoon over crust.
  6. Sprinkle with crushed candy bars.
  7. Freeze.
  8. Thaw 20 minutes before serving.