6 Butterfinger Candy Bars
2 cups Crushed Graham Crackers (2 pkgs)
1 cup Crushed Saltine Crackers (1 pkg)
16 oz. Cool Whip – use 2 8 oz.
2 cups softened vanilla ice cream
2 cups milk
2 pkgs. Instant Vanilla or French Vanilla Pudding
2 sticks melted butter

Freeze Butterfingers for 5-10 minutes. Combine saltines, graham crackers, crushed Butterfingers and butter. Place 1/3 of mix into a 9X13-inch cake pan. Place cake pan in refrigerator for 5 minutes.

Combine pudding and milk and mix.  Mix in ice cream until creamy. Put pudding-ice cream mixture in cake pan.

Add 1/2 container of Cool Whip and 1/2 of topping on top. Repeat.

Freeze for 2-4 hours or overnight.  

Submitted by: GiGi