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graham crackers crushed saltine butter cold milk vanilla instant pudding butter frozen whipped topping Butterfinger
Viewed: 36 - Published at: 10 years agoIngredients
- 2 cups crushed graham crackers (about 16 squares)
- 1 cup crushed saltine (about 30 crackers)
- 12 cup butter, melted
- 2 cups cold milk
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 quart butter pecan ice cream, softened
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 butterfinger candy bar, chopped (2.1 ounces)
Method
- In a large bowl, combine the cracker crumbs and butter.
- Pat three-fourths of the mixture into an ungreased 13-in.
- x 9-in.
- x 2-in.
- dish.
- 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 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.
