Candy Bar Freezer Dessert

Found at tasteofhome.com at this link: http://www.tasteofhome.com/Recipes/Candy-Bar-Freezer-Dessert

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.

Ice Cream Sandwich Dessert

12-19 Ice cream sandwiches
1 carton (12oz) whipped topping, thawed
1 jar (11 3/4oz) hot fudge ice cream topping
almonds or Heath bar for topping
1 C. peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of ungreased 13x9x2-inch pan. Arrange sandwiches in the opposite direction in the pan. Spread half the whipped topping. Spoon fudge topping by teaspoon full onto the whipped topping.

Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ingredients. Pan will be full. Cover and freeze up to 2 months. When ready to serve, take out of freezer 20 minutes before serving, & cut into squares.

**pg. 198 in Texas Fixin's cookbook.