Mix wafer crumbs, 1/4 cup of the sugar, and the butter in 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate 10 min. Beat cream cheese and remaining 1/4 cup sugar in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread evenly over crust; sprinkle with 3/4 cup of the chopped candy bars. Set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Pour over candy bar layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate
2 hours or until set. Top with remaining 1/4 cup chopped candy bars. Store in refrigerator.
Originally Submitted
1/29/2014
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