Candy Bar Freezer Dessert

This recipe combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

• Ready In: 20 mins
• Serves: 12-15

Ingredients

• 2  cups  crushed graham crackers (about 16 squares)
• 1  cup  crushed  saltine (about 30 crackers)
• 1⁄2 cup butter, melted
• 2  cups  cold milk
• 2 (3 1/2ounce) packages vanilla instant pudding mix
• 1  quart butter pecan ice cream, softened
• 1 (8 ounce) carton  frozen whipped topping, thawed
• 1  butterfinger candy bar, chopped (2.1 ounces)

Directions

1. 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.
2. 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.
3. Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.