Crunchy Peanut-Buttery Dessert
Servings: 0
Ingredients
- 4 2.1 ounce Butterfingers crushed
- 1 cup graham cracker crumbs
- 1/2 cup saltine cracker crumbs
- 1/2 cup butter or margarine melted
- 2 3.4 ounce vanilla instant pudding mix
- 2 cups milk
- 1 pint vanilla ice cream softened
- 8 ounces frozen whipped topping thawed
Instructions
- Combine first 4 ingredients; reserve 1/3 cup candy-crumb mixture for
- garnish. Press remaining mixture into the bottom of a 9x13 pan; chill.
- Combine pudding and milk in a bowl; beat at low speed with an electric
- mixer until blended. Beat at medium speed 2 minutes. Add ice cream; beat
- at low speed 2 minutes. Spoon mixture over crust, and refrigerate until
- set. Spread whipped topping over pudding, and sprinkle with reserved
- candy-crumb mixture, if desired. Chill at least 8 hours. (Do not
- freeze.)
Notes
Recipe By: Southern Living
Serving Size: 15
Serving Size: 15
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