Ingredients:
2 cups crushed graham crackers ( about 16 squares)
1 cup crushed saltines ( about 30 crackers)
1/2 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) cartons frozen whipped topping, thawed
1 butterfinger candy bars, chopped ( 2.1 ounces)
Directions:
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.
Servings: 12-15
Time preparation: 20 min.
Time total: 20 min.