2 cups graham cracker crumbs
3 T sugar
1/2 cup margarine (melted)
1 jar (11-3/4 ounces) hot fudge ice cream topping
Filling -
1/2 cup cold milk
2 packages (3.4 ounces each) instant vanilla or chocolate pudding
2 (16 ounces cartons) Cool Whip, thawed
7 (2.07 ounces each) Snickers candy bars (chopped and divided)
In a bowl, combine the crumbs and sugar; stir in the margarine. Press into an ungreased 13×9 inch pan.
In a small saucepan heat the fudge topping over low heat until warmed; pour evenly over the crust. Cool.
In a bowl, beat the milk, pudding mix and Cool Whip for 2-3 minutes or until stiff.
Stir in 3/4 of the candy bar pieces. Pour over crust.
Sprinkle with remaining candy bar pieces.
Cover and refrigerate for 2-3 hours or overnight.
Store in refrigerator.
You must log in to post a comment.