Creamy Candy Bar Dessert Recipe
2 C. graham cracker crumbs (about 32 squares)
3 T. sugar
1/2 C. butter or margarine, melted
1 jar (11 3/4 oz.) hot fudge ice cream topping
Filling:
1/2 c. cold milk
2 pkgs. (3.4 oz.) instant vanilla or chocolate pudding
2 cartons (16 oz. each) frozen whipped topping, thawed
6-7 (2.07 oz. each) Snickers candy bars, chopped, divided.
In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased 13 x 9 x 2 dish.
In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped toppings for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust.
Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.
Yield: 15 servings
jackie austin