Wednesday, June 23, 2010
*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")
1 9 oz. cool whip
Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.
Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.
Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.
*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.