- 2 cups crushed graham cracker crumbs
- 1/2 cup butter,melted
- 2 pkgs. small instant chocolate pudding
- 2 cups cold milk
- 1 quart chocolate ice cream
- 10-12 butterfingers
- 1 small container cool whip topping
Mix 2 cups of graham cracker crumbs and melted butter and press into 9 x 13 pan ( make a thin crust).
Sprinkle butterfinger crumbs to cover crust lightly.
Mix pudding and milk and blend in softened ice cream. Pour into pan and freeze until set. Spread with cool whip topping.Sprinkle the remaining crushed butterfingers over cool whip.
Freeze and serve.