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Candy Bar Freezer Dessert

 Candy Bar Freezer Dessert
In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.
12-15 ServingsPrep: 20 min. + freezing


  • 2 cups graham cracker crumbs
  • 1 cup crushed saltines (about 30 crackers)
  • 1/2 cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups butter pecan ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 Butterfinger candy bar (2.1 ounces), chopped


  • In a large bowl, combine the cracker crumbs and butter. Pat
  • three-fourths of the mixture into an ungreased 13-in. x 9-in. dish.
  • Cover and refrigerate.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until
  • thickened. Stir in ice cream until blended. Spread over crust.
  • Spread whipped topping over pudding layer.
  • In a small bowl, combine chopped candy bar and remaining crumb
  • mixture; sprinkle over whipped topping. Cover and freeze for at
  • least 2 hours. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 320 calories, 19 g fat (10 g saturated fat), 34 mg cholesterol, 375 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.