Ice Cream Delight

• 1 c. crumbled saltine crackers
• 1 c. crumbled graham crackers
• 1/2 c. melted butter or margarine
• 2 (3 3/4 oz.) pkg. instant vanilla pudding and pie filling mix
• 2 c. whole milk
• 1 (12 oz.) carton thawed Cool Whip
• 1 qt. softened butter pecan ice cream
• 3 (1 3/16 oz.) chopped Heath bars

1. Combine cracker crumbs and melted butter, stirring well; press into a 13 x 9 x 2-inch baking dish.
2. Bake at 350u0b0 for 5 to 8 minutes.
3. Allow to cool.
4. Combine ice cream, pudding mix and milk; beat at low speed of electric mixer 2 minutes.
5. Pour ice cream mixture over crust and chill until set.
6. (Cover with Saran Wrap.) Spread whipped topping over ice cream and sprinkle with crushed candy.
7. (I freeze the Heath bars before trying to crush them. Crush in Ziploc bag.
8. Sometimes Heath bits are available in bags and can be used.)
9. Keep covered in refrigerator.

crackers, graham crackers, butter, instant vanilla pudding, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385545 (may not work)