Butterfinger Delight

Ingredients:

2 1⁄2 cups crushed graham crackers

1⁄2 cup butter (Melted)

2 (3 1/2 ounce) packages instant chocolate pudding mix

2 cups cold milk

1 quart chocolate ice cream

17 ounces butterfinger candy bars (Crushed)

1 (8 ounce) container Cool Whip Topping

Directions:

Mix 2 Cups Crushed Graham Cracker and melted Butter.

Press into a 9 x 13 pan.

Freeze.

Mix Pudding and Milk, blend in softened Ice Cream.

Pour into pan and freeze until set.

Spread with whipped topping.

Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.

Freeze.