Butter Pecan Crunchchocolate, desserts 2 cup graham cracker crumbs 1/2 cup butter or margarine; melted 2 pkg instant pudding mix; vanilla 3.4 oz. each 2 cup milk 1 quart butter pecan ice cream; soft 8 oz frozen whipped topping; thaw 2 heath candy bars; crushed 1.4 oz. each "Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy |
