Directions
Combine crushed graham crackers, sugar, and melted margarine. Press into 9x13 inch pan. Mix together vanilla pudding, vanilla ice cream and milk; spread over crust. Cool for 2 to 3 hours and top with small part of Cool Whip. Crush Butterfinger candy bars and put on top. Refrigerate.
By Robin
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The recipe needs to say freeze. If you refrigerate, it will be a mess.
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Mix cracker crumbs and margarine together. Pat into a 9x13 inch pan. Combine milk and puddings in large bowl. Beat until thickened. Add softened ice cream. Mix well.
Just before it sets, pour over crumbs. Allow to get firm. Top with whipped topping. Sprinkle crushed candy bars on top. The reason for freezing candy bars first is that they crush so much better when frozen.
By Robin from Washington, IA