10 oz. crushed Butterfinger candy bars (about 5 full-sized bars or 1 bag fun-sized bars)
2 cups roughly crushed graham crackers
1 cup roughly crushed saltine crackers
1 stick melted butter
2 cups milk
2 cups softened vanilla ice cream
2 small (3.4 oz.) boxes instant vanilla pudding
1 (8 oz.) container non-dairy whipped topping
Mix crushed Butterfinger bars, graham crackers, saltines and melted butter in a large mixing bowl. Press ¾ of this mixture in a 9-by-13-inch glass or plastic pan. Save reserved crumbs. Chill the crust in the refrigerator as you make the pudding layer.
In a large mixing bowl, mix the milk, softened ice cream and dry pudding mix until well blended. Spread over the chilled crust.
Spread the whipped topping over the pudding layer. Sprinkle top with reserved crumbs. Chill until ready to serve. Makes 12-15 servings.
Cook’s note: It is easier to crush the candy bars if they are frozen. Do not crush candy or the cracker crumbs superfine. You want the lumps to have the appropriate “feel” in your mouth!
Editor’s note: When we tested the recipe, we found it was easier to spread the whipped topping over the pudding layer if we chilled the dessert for about 30 minutes first.
Recipe courtesy of Yvonne Bertke, St. Meinrad, Indiana