Candy Bar Freezer Dessert

2 cups graham cracker crumbs

1 cup crushed saltines (about 30 crackers)

1/2 cup butter, melted

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

4 cups butter pecan ice cream, softened (I used vanilla)

1 carton (8 ounces) frozen whipped topping, thawed

1 Butterfinger candy bar (2.1 ounces), chopped (I used more)

• In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 9x13 inch dish. Cover and refrigerate.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
• In a small bowl, combine choped candy bar and the remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. This is a wonderful dessert that April Steimle made for our Stake Conference dinner. IT WAS FANTASTIC.