Butterfinger Dessert - cooking recipe

Ingredients

3 frozen Butterfinger candy bars, crumbled
2 c. crushed graham crackers
1 c. crushed soda crackers
1/2 c. melted butter
2 (3 oz.) pkg. vanilla instant pudding
2 c. milk
1 qt. softened ice cream
1 (9 oz.) carton whipped topping

Preparation

Mix melted butter and cracker crumbs.
Reserve 2/3 cup. Spread in a 9 x 13-inch pan.
Refrigerate.
Prepare pudding according to package instructions, except use only 2 cups of milk. Blend in softened ice cream.
Spread over crust and refrigerate until set.
Spread whipped topping over top of pudding mixture. Top with crushed candy bars and reserved cracker crumbs.
Serves 12.