Shelly's Recipe

FROZEN BUTTER PECAN CRUNCH

Category: Frozen Desserts

•2 cups graham cracker crumbs
•1/2 cup melted butter
•2 package (3.4 ounces each) instant vanilla pudding mix
•2 cups milk
•1 quart butter pecan ice cream, softened slightly (or other similar ice cream)
•8 ounces frozen whipped topping, thawed
•2 Heath candy bars (1.4 oz. each), crushed

In a bowl, combine graham cracker crumbs and melted butter. Pat graham cracker mixture into the bottom of an ungreased 9 X 13 inch baking pan; chill thoroughly in the freezer.

In a large mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the softened ice cream and whipped topping; spoon over chilled crust. Sprinkle with crushed Heath bars. Freeze. Remove from freezer about 20 minutes before serving.