Butterfinger Dessert *
graham cracker crumbs
instant pudding mix, vanilla
instant pudding mix, butterscotch
vanilla ice cream
whipped topping, prepared
butterfinger chocolate bars
Combine cracker crumbs and butter.
Press ⅔ into bottom of 9 x 13 pan.
Combine puddings and prepare using only 2 cups of milk.
Blend in the softened vanilla ice cream.
Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining ⅓ cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.