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BUTTER PECAN CRUNCH
2 c. graham cracker crumbs
1/2 c. butter or margarine, melted 2 pkg. (3.4 oz. each) instant vanilla pudding mix 2 c. milk 1 quart butter pecan ice cream, softened slightly 1 carton (8 oz.) frozen whipped topping, thawed 2 Heath candy bars (1.4 oz. each), crushed
In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 9 X 13 in. 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.