Ingredients
-
16 graham crackers
16 soda crackers
1/2 c. margarine, melted
2 pkg. vanilla instant pudding
1 c. milk
1 qt. softened vanilla ice cream
9 oz. Cool Whip
2 Butterfinger candy bars, crushed
Preparation
-
Crush crackers.
Mix with melted margarine.
Press into a 9 x 13-inch pan or two 10-inch round cake pans.
Mix instant vanilla pudding with milk and combine with ice cream.
Spread over crumb crust.
Top with Cool Whip and sprinkle with crushed candy bars. Refrigerate 12 to 14 hours.
Freezes well.
Leave a comment