Butter Pecan Crunch

BUTTER PECAN CRUNCH
 
 2 c. graham cracker crumbs
1/2 c. butter or margarine, melted
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 c. milk
1 quart butter pecan ice cream, softened slightly
1 carton (8 oz.) frozen whipped topping, thawed
2 Heath candy bars (1.4 oz. each), crushed
 
 In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 9 X 13 in. pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.
 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes