Ingredients

The following ingredients have 15 Servings
  • 1/2 gallon vanilla ice cream (Blue Bell is the best)
  • 16 oz. ctn. cool whip ((or other non-dairy whipped topping))
  • 2 small pkgs. instant French vanilla pudding and pie filling (dry)
  • 1 1/4 cups graham cracker crumbs
  • 6-8 crushed Butterfinger candy bars (or 18 miniature bars, or 12 fun-size bars)
  • 1/3 cup butter (for graham cracker crust)
  • 1/4 cup granulated sugar (for graham cracker crust)

Instruction

  • Mix graham cracker crumbs according to package directions for a 9x13” pan using butter and 1/4 cup sugar.
  • Spray baking dish with cooking spray.
  • Press graham cracker mixture into the dish.
  • Bake at 350° for about 15-20 minutes or until crust is set.
  • Cool crust completely. (I usually put in the freezer to cool quickly).
  • Soften ice cream.
  • Using a mixer, mix the two packages of vanilla pudding with the ice cream until well blended.
  • Pour over cooled, baked graham cracker crust.
  • Cover, refrigerate approximately 1-2 hours until mixture is set.
  • After set, spread cool whip over top and then sprinkle with crushed butterfingers. (I just cut them cross-wise with a knife to get them in small pieces).
  • Cover and refrigerate until ready to serve. (I prefer to freeze this and serve straight from freezer).