Heart Happy Featured Recipe

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Created by paullois, Wednesday, 06 January 2010
At a glance
Ice Cream / Sorbet / Sherbet
  • 12 double graham crackers
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 2 packages chocolate instant pudding
  • 1 3/4 cups milk
  • 1 quart vanilla ice cream
  • 1 8 ounce carton of cool whip
  • 4 butterfinger candy bars
  1. For the crust: Crush the graham cracker into crumbs, add the melted butter and vanilla.  Press into 9 X 13 pan.
  2. For the filling: Beat 2 packages chocolate instant pudding with 1 3/4 cup milk.  Add 1 quart vanilla ice cream which has been softened but not runny.
  3. Pour over crumbs.
  4. Top with cool whip.
  5. Just before serving, top with butterfingers which have been cooled and crushed.  Or you can put the butterfingers in a bowl and serve them along side the dessert.
  6. Do not freeze, but chill in refridgerator. 7. May be made a day ahead.
Additional Tips
Can easily change flavors of pudding to your choose.  Chocolate, butterscotch, vanilla, lemon, etc. A double graham cracker would be the whole cracker (or the two squares).

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