Creamy Candy Bar Dessert Recipe
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup butter, melted
- 1 jar (11-3/4 ounces) hot fudge ice cream topping
- 1/2 cup cold milk
- 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix
- 2 cartons (16 ounces each) frozen whipped topping, thawed
- 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided
- 1. In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
- 2. In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers. Yield: 15 servings.
1 serving (1 piece) equals 316 calories, 15 g fat (10 g saturated fat), 18 mg cholesterol, 263 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.