Butterfinger Freezer Dessert
2 cups crushed graham crackers
1 cup crushed saltine crackers
1/2 cup butter, melted
2 packages (3.4oz each) instant vanilla pudding mix
2 cups cold milk
1 quart butter pecan ice cream, softened
1 carton (8 oz) whipped topping, thawed
1 Butterfinger candy bar, chopped
In a medium bowl, combine the cracker crumbs and melted butter. Pat 3/4 of the mixture into a 13x9" baking pan. Save the other 1/4 for the topping. Refrigerate pan.
In a large bowl, whisk together the milk and pudding mix for 2 minutes until pudding thickens. Stir in the softened ice cream until blended. Spread over the chilled crust. Spoon the whipped topping over the pudding layer and spread evenly.
Combine the candy bar and 1/4 cup cracker mixture and sprinkle evenly over the whipped topping. Cover and freeze for at least 2 hours.