Butter Pecan Torte - cooking recipe

Ingredients

2 1/2 c. graham cracker crumbs
2 (3 oz.) pkg. vanilla instant pudding
1 c. milk
1 qt. butter pecan ice cream, softened
1 large Cool Whip
4 Heath bars, crushed

Preparation

Butter
a 13 x 9 x 2-inch
pan.
Press
graham
cracker crumbs onto the bottom.
Mix pudding with
milk and beat well. Blend in the softened ice cream and pour over crust.
Top with Cool
Whip and sprinkle with crushed
Heath
bars.
Store
in refrigerator.