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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 2 cups graham cracker crumbs
- 12 cup melted butter (no substitutions)
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 2 cups half-and-half or 2 cups milk
- 1 quart butter pecan ice cream, slightly softened (or similar icecream)
- 1 (8 ounce) container Cool Whip, frozen topping thawed
- 2 (1 1/2 ounce) Heath candy bars, crushed
Method
- In a bowl, combine graham cracker crumbs and melted butter.
- Pat evenly into bottom of an ungreased 13x9-inch baking pan.
- Chill thoroughly in freezer.
- In a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
- Fold in the icecream and Cool Whip whipped topping; spoon over chilled crust.
- Sprinkle with crushed Heath bars; Freeze.
- Remove from freezer about 20 minutes before serving.
- Store tightly covered with foil in the freezer.
