Print
Email
Add a photoI have not made these bars yet, but I will very soon.
Ingredients
- 2-Cups graham crackers (crushed)
- 1-Cup saltines
- 1/2 Cup melted butter
- 2-Cups milk (cold)
- 6 oz. Instant vanilla pudding
- 2-Pints Butter pecan ice cream (softened)
- 8-oz. Frozen whipped topping (thawed)
- 2oz. Candy bar (nestle,butterfinger, chopped)
Directions
- 1. In a large bowl, combine the cracker crumbs and butter. Pat 3/4 of the mixture into an ungreased 9x13 inch pan. Refrigerate.
- 2.In a bowl, whisk the milk and pudding, mix for 2 minutes. Stir in the ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer, spread evenly over top.
- 3.Combine chopped candy bar and the remaining crumb mixture. Sprinkle over whipped topping. Cover and freeze for at least 2 hours.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 142 | 36% |
| Total Fat 16.02g | 20% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.03g | |
| Cholesterol 25mg | 8% |
| Sodium 615mg | 26% |
| Potassium 161mg | 5% |
| Total Carbs 58.49g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 31.94g | 21% |
| Protein 5.27g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
