Butterfinger Crunch

Ingredients:

• 2 cups graham cracker crumbs
• 6 Tbsp. margarine, softened
• 2 (3 oz.) pkgs. vanilla instant pudding mix
• 2 cups milk
• 1/2 gallon frozen vanilla ice cream or yogurt, softened
• 2 large Butterfinger candy bars, crushed
• 8 oz. whipped topping

Directions:

Mix cracker crumbs and margarine, and press evenly into 9x13 inch baking dish. Combine pudding mix and milk in bowl, and mix until smooth. Let stand for 5 minutes. Blend in ice cream or frozen yogurt. Fold in 3/4 of crushed candy bars. Spoon into prepared dish. Freeze for 30 minutes. Top with whipped topping and remaining crushed candy bars. Store in refrigerator or freezer.

By Robin from Washington, IA