In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13 x 9 x 2 inch dish. Refrigerate. In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread evenly over top. Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.
Originally Submitted
1/17/2014
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