Frozen Butter Pecan Crunch Bars

You can use Crispy Crunch or Skor candy bars in place of Heath bars.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 2  cups graham cracker crumbs
• 1⁄4 cup sugar (optional)
• 1⁄2 cup  melted butter or 1⁄2 cup margarine
• 2 (102 g)  size instant vanilla pudding (use the 4-serving size)
• 2  cups milk
• 1  quart butter pecan ice cream, slightly softened
• 1 (8 ounce)  conatiner cool whip  frozen whipped topping, thawed
• 4 (1 1/2ounce)  Heath candy bars, coarsley crushed (or use as many as desired)

Directions

1. Prepare a 13 x 9-inch ungreased glass Pyrex baking dish.
2. In a bowl combine the graham cracker crumbs with sugar and melted butter or margarine; mix well.
3. Pat the mixture into the bottom of the prepared baking dish; chill until completey cool.
4. In a mixing bowl beat the two vanilla pudding mixes with 2 cups milk until well blended (about 1 minute).
5. Fold in the softened ice cream and Cool Whip topping until completely blended.
6. Spoon over the crust.
7. Sprinkle with chopped candy bars.
8. Freeze until firm.
9. Thaw about 15 minutes before slicing.