Sent in by Patti Lee Bock

2 boxes instant vanilla pudding
2 cups milk
1 quart ice cream, vanilla, softened
2 cups graham crackers, crushed
1 cup soda crackers, crushed
1 stick butter, melted
6 Butterfinger candy bars (12 oz)
1 carton Cool Whip

Beat vanilla pudding and milk together until thick. Add ice cream and beat again. Set aside. Mix together graham crackers, soda crackers and butter. Reserve 3/4 cup for top. Put rest in 9 x 13 inch, pat down. Fill with above filling and chill 1 hour. Beat Cool Whip and put on top of filling. Crumble Butterfingers and mix with crumb mixture, put on top of Cool Whip. Cover and refrigerate or freeze.


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