Butterfinger Dessert - cooking recipe

Ingredients

2 c. graham cracker crumbs
1 stick oleo
2 (3 1/2 oz.) pkg. vanilla instant pudding
1 qt. soft vanilla ice cream
1 Butterfinger candy bar
1 c. soda cracker crumbs
1 c. milk
1 (9 oz.) pkg. Cool Whip

Preparation

Mix both cracker crumbs and save 2/3 cup.
Add oleo.
Pat into a 9 x 13-inch cake pan.
Mix together pudding, milk and ice cream. Spread over crumbs.
Top with Cool Whip.
Sprinkle remaining 2/3 cup crumbs, then grated candy bar.
Refrigerate.
Makes 20 bars.