Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 package (3.4 ounces each) instant vanilla pudding mix
- 2 cups milk
- 1 quart butter pecan ice cream, softened slightly (or other similar ice cream)
- 8 ounces frozen whipped topping, thawed
- 2 Heath candy bars (1.4 oz. each), crushed
Preparation:
In a bowl, combine graham cracker crumbs and melted butter. Pat graham cracker mixture into the bottom of an ungreased 9 X 13 inch baking pan; chill thoroughly in the freezer. In a large mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the softened ice cream and whipped topping; spoon over chilled crust. Sprinkle with crushed Heath bars. Freeze. Remove from freezer about 20 minutes before serving.Recipe shared by Janet.
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