2 c. graham cracker crumbs
1 stick of oleo
1 c. soda cracker crumbs | | | Mix and save 2/3 cup for top. Put the rest in 9 x 13 cake pan. Mix 2 small vanilla instant pudding with 2 cups milk. Add 1 pint vanilla ice cream. Pour over crust. Refrigerate until set. Add 1 large container Cool Whip on top. Crush 3 or 4 Butterfinger bars. Mix with 2/3 of crumb mixture. Sprinkle on top. Refrigerate. |
|
