Butterfinger Crunch

Got this recipe from a dear friend several years ago. I used to make this in large quantities to feed hungry teenagers at our church. It was a favorite of the kids.
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Ingredients:

  • 2 cups graham cracker crumbs
  • 6 Tbsp. margarine, softened
  • 2 (3 oz.) pkgs. vanilla instant pudding mix
  • 2 cups milk
  • 1/2 gallon frozen vanilla ice cream or yogurt, softened
  • 2 large Butterfinger candy bars, crushed
  • 8 oz. whipped topping

Directions:

Mix cracker crumbs and margarine, and press evenly into 9x13 inch baking dish. Combine pudding mix and milk in bowl, and mix until smooth. Let stand for 5 minutes. Blend in ice cream or frozen yogurt. Fold in 3/4 of crushed candy bars. Spoon into prepared dish. Freeze for 30 minutes. Top with whipped topping and remaining crushed candy bars. Store in refrigerator or freezer.

Servings: 12
Prep Time: 20-30 Minutes

By Robin from Washington, IA

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