Candy Bar Dessert
Ingredients:
- graham cracker crumbs - 2 cups
- sugar - 3 T
- margarine, melted - 1/2 cup
- hot fudge ice cream topping - 11 3/4 ounce jar
- filling --
- cold milk - 1/2 cup
- instant vanilla OR chocolate pudding - 2 - 3.4 ounce packages
- Cool Whip, thawed - 32 ounces
- Snickers candy bars (chopped and divided) - 7 - 2.07 ounce bars
Instructions:
In a bowl, combine the crumbs and sugar; stir in margarine. Press into an ungreased 13 x 9 inch pan.
In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over the crust. Cool.
In a bowl, beat the milk, pudding mix and Cool Whip for 2 - 3 minutes or until stiff.
Stir in 3/4 of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces.
Cover and place in refrigerator for 2 - 3 hours or overnight. Store in refrigerator.
