Thursday, April 25, 2013


Candy Bar Freezer Dessert Recipe

Ingredients
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
— with Alvaro Gamil.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)

    ReplyDelete

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