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| BUTTERFINGER DESSERT | |
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1 c. graham cracker crumbs 1 c. soda cracker crumbs 1 stick butter, melted Mix together and put in bottom of 9 x 13 inch pan and refrigerate. Mix together: 1 3/4 c. milk Add: Put over the crust, put a small carton of Cool Whip (8 ounce) over the top of that and crush 4 Heath bars or 4 Butterfinger bars and sprinkle over the top. Refrigerate. (You can freeze if you want.) | |
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