Recipe - Butter Pecan Crunch

TASTE OF HOME
2 cup Graham cracker crumbs
One half cup Butter or margarine, melted
2 pack Instant pudding mix, vanilla
2 cup Milk
1 qt Butter pecan ice cream, soft
8 ounce Frozen whipped topping, thaw
2 Heath candy bars, crushed

"Elegant but easy." Julie Sterchi In a bowl, combine crumbs and butter.
Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl,
beat pudding mixes and milk until well blended, about 1 minute. Fold in the
ice cream and whipped topping. Spoon over crust. Sprinkle with crushed
candy bars. Freeze. Thaw 20 minutes before serving.

From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie
Carlson (PHHW01A) Prodigy

Posted to TNT Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber
sherschm@concentric.net on Jul 11, 1997