Butterfinger Pie
- 2 cups milk
- 1 quart vanilla ice cream
- 2 (3.5-ounce) packages instant vanilla pudding
- 1/2 cup butter
- 1 1/2 cups crushed Graham cracker crumbs
- 1/2 cup crushed saltine crackers
- 1 (8-ounce) container whipped topping
- 4 (2-ounce) Butterfinger bars, crushed
Combine
milk, ice cream and dry pudding mix in a large bowl and beat until well
mixed. Place in refrigerator. Melt butter in saucepan; pour over
cracker crumbs in a large bowl. Stir well. Pour into a 13-by-9-inch pan,
patting into an even layer on bottom and reserving 1/3 of mixture for
topping. Pour ice cream mixture over crust. Freeze 1 hour. Spread whipped topping over filling. Mix crushed Butterfingers
with reserved crumb mixture. Sprinkle over top and return to freezer to
set. Garnish with chocolate sauce if desired. Serves 10 to 12.
