Candy Bar Frozen Dessert by Maggie


(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.

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