Everyone and I mean everyone loves this dessert and it is so easy to make. My mother –in- law first introduced me to this recipe; I have modified this to make it more indulgent. Feel free to try different candy, ice cream, etc… to make it your own.
- 2 cups whole milk
- 1 quart vanilla ice cream
- 2 (3.5-ounce) packages instant butterscotch pudding
- 1/2 cup unsalted butter
- 1 1/2 cups crushed Graham cracker crumbs
- 4 (2-ounce) Butterfinger bars, crushed
Whipped Cream:
- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla
Feel free to adjust vanilla and powdered sugar to your own taste
- Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed
- Place in refrigerator
- Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well
- Pour into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping
- Pour ice cream mixture over crust
- Freeze for about an hour
- Combine heavy cream, powdered sugar and vanilla in mixing bowl
- Beat on medium–low speed until mixture starts to thicken
- Increase speed until cream doubles and forms soft peaks
- Spread whipped cream over filling
- Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set