Candy Bar Freezer Dessert |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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In Hoskins, Nebraska, Melissa Heberer 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. Ingredients:
2 cups graham cracker crumbs |
1 cup crushed saltines (about 30 crackers) |
1/2 cup butter, melted |
2 cups cold 2% milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
4 cups butter pecan ice cream, softened |
1 carton (8 ounces) frozen whipped topping, thawed |
1 butterfinger candy bar (2.1 ounces), chopped |
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. dish. Cover and refrigerate.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
3. In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
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