Butterfinger dessert
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| 1 | cup | Soda cracker crumbs |
| ½ | cup | Butter; melted |
| 1 | pack | Instant vanilla pudding |
| 1 | pack | Instant butterscotch pudding |
| 2 | cups | Milk |
| 1 | quart | Vanilla ice cream |
| 8 | ounces | Cool Whip |
| 4 | Frozen Butterfingers | |
Directions
PATTI - VDRJ67A
Combine cracker crumbs and butter. Press ⅔ into bottom of 9 x 13 pan.
Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture.
Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining ⅓ cup crumb mixture. Sprinkle on top of cool whip.
Refrigerate -DO NOT FREEZE- several hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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