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Ice Cream Cake Butterfinger Dessert

Contributed by: Sandra Lee, an ECE member from Milaca, MN.      

2 c. milk
1 qt. vanilla ice cream
2 (3.5 oz.) pkgs. instant vanilla pudding
½ c. butter, melted
1 ½ c. graham cracker crumbs
½ c. crushed saltine crackers
1 (8 oz.) container Cool Whip®
4 (2 oz.) Butterfinger® candy bars, crushed

In a large bowl, beat milk, ice cream, and dry pudding until well-mixed. Place in refrigerator. Pour butter over cracker crumbs in a large bowl. Stir well. Pat mixture into a 9x13-inch pan reserving one-third of mixture for topping. Pour ice cream mixture over crust. Freeze one hour. Spread Cool Whip over filling. Mix crushed Butterfingers with reserved crumbs. Sprinkle over top and return to freezer to set. Garnish with chocolate sauce if desired. Yields 10-12 servings.

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