Butterfinger Delight

INGREDIENTS :
1/2 gallon vanilla ice cream Blue Bell is the best
16 oz. ctn. cool whip (or other non-dairy whipped topping)
2 small pkgs. instant French vanilla pudding and pie filling dry
1 box graham cracker crumbs
6-8 crushed Butterfinger candy bars or 18 miniature bars, or 12 fun-size bars
butter and sugar are needed for the graham cracker crust

INSTRUCTIONS :
Mix graham cracker crumbs according to package directions for a 9x13” pan.
Spray baking dish with cooking spray.
Press graham cracker mixture into the dish.
Bake at 350° for about 15-20 minutes or until crust is set.
Cool crust completely. (I usually put in the freezer to cool quickly).
Soften ice cream.
Using a mixer, mix the two packages of vanilla pudding with the ice cream until well blended.
Pour over cooled, baked graham cracker crust.
Cover, refrigerate approximately 1-2 hours until mixture is set.
After set, spread cool whip over top and then sprinkle with crushed butterfingers. (I just cut them cross-wise with a knife to get them in small pieces).
Cover and refrigerate until ready to serve. (I prefer to freeze this and serve straight from freezer).

NOTE: I used 1 ¼ cups graham cracker crumbs, ¼ cup sugar and 1/3 cup melted butter to make the crust.

NOTE: This is a recipe that you can mix and match different ice creams and candy bars and all of them turn out well. Chocolate ice cream with chocolate pudding is good, so is using a cheesecake pudding and pie filling.

NOTE: You are aiming for about 1 ½ to 2 cups crushed candy bars for topping.