Butterfinger Delight

By SSmith

Ingredients

• 2 1⁄2 cups crushed graham crackers
• 1 ⁄2 cup butter (Melted)
• 2 (3 1/2 ounce) packages instant chocolate pudding mix
• 2 cups cold milk
• 1 quart chocolate ice cream
• 17 ounces butterfinger candy bars (Crushed)
• 1 (8 ounce) container Cool Whip Topping

Preparation

Step 1

Mix 2 Cups Crushed Graham Cracker and melted Butter.
Press into a 9 x 13 pan.
Freeze.
Mix Pudding and Milk, blend in softened Ice Cream.
Pour into pan and freeze until set.
Spread with whipped topping.
Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.
Freeze