Recipe: Butter Pecan Crunch (no bake, using ice cream, freeze ahead)

BUTTER PECAN CRUNCH

"Elegant but easy."

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
2 (4-serving-size) pkg. vanilla instant pudding mix
2 cups milk
1 quart butter pecan ice cream, softened (4 cups)
1 (8 oz) container frozen whipped topping, thawed
2 (1.4 oz. each) Heath candy bars, crushed (for top)

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2-inch pan. Chill.

In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping.

Spoon over crust. Sprinkle with crushed candy bars.

Freeze. Thaw 20 minutes before serving.

Makes 6 servings
Source: Taste of Home Magazine, October/November, 1990's