(this photo shows the dessert using vanilla pudding instead of chocolate pudding and butter pecan icecream instead of chocolate chip ice cream) from Allrecipes.com
Makes one 9X13 pan
2 c. graham crackers, crushed
1 c. saltines, crushed
1/2 c. butter, melted
2 c. cold milk
2 (3.4 oz) pkgs instant chocolate pudding mix
4 c. chocolate chip icecream, softened
1 (8 oz) cartons frozen whipped topping, thawed
1 (2.1 oz) bar NESTLE Butterfinger candy bar, chopped
- Combine butter, and crackers. Pat 3/4 of the mixture into a deep ungreased 8×8 pan. Refrigerate.
- In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in icecream until blended. Spread over crust.. Spoon whipped topping over pudding layer; spread evenly over top.
- Combine the chopped candy bar and the remaining cracker mixture. Sprinkle over the whipped topping. Cover and freeze at least 2 hours.
THIS IS WHAT MINE LOOKS LIKE:
I just made this for our meal swap today. Let me tell you and show you how it went:
(those are two aluminum pie pans and 4 of the 8x5x1 in. oblong pans that come in a pack 3 for $1. at Dollar Tree.) This original recipe (just above) x4 makes 6 of the oblong pans and 2 pie pans. So pretty good. Or you could just make the 4 or 5 8×8 pans.
Recipe below makes 4 deep 8×8 pans or about 6 pie pans.
6 c. graham crackers, crushed
3 c. saltines, crushed
1 1/2 c. butter, melted
6 c. cold milk
6 (3.4 oz) pkgs instant chocolate pudding mix
12 c. chocolate chip icecream, softened
3 (8 oz) cartons frozen whipped topping, thawed
3 (2.1 oz) bars NESTLE Butterfinger candy bar, chopped
- Combine butter, and crackers. Pat 3/4 of the mixture into a deep ungreased 8×8 pan. Refrigerate.
- In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in icecream until blended. Spread over crust.. Spoon whipped topping over pudding layer; spread evenly over top.
- Combine the chopped candy bar and the remaining cracker mixture. Sprinkle over the whipped topping. Cover and freeze at least 2 hours.
I followed the directions pretty mostly… except I popped the crusts into the freezer to harden the crust a little while whipping up the pudding mixture. And I didn’t read through to the end to see that I was supposed to save some leftover crust mixture to add the butterfinger to and make a topping. I noticed that there was extra crust so I made an extra pie pan or two. I guess we’ll find out how this variation tastes.
My desserts ONLY have one crushed mini Butterfinger on each. I made a total of 8 small pans and had bought one of those $1. packs of 8 mini Butterfingers.
I miscalculated the 12 c. of softened icecream and undermeasured it…. so my pudding/icecream combo has a little less icecream than it should have. It seems like this is a dessert that is pretty forgiving if you kinda mix things up a bit. At least I hope it is.
Here is a photo of me hammering away at the graham crackers in a bag. I sure tried to break it into crumbs… but I ended up with quite a few big chunks still.
