As promised to Chrysalis:
And yes, it is rather scrumptiously delicious!
BUTTERFINGER ICE CREAM CAKE
1/2 cup vanilla wafers crushed
1/2 cup saltines crushed
2 Butterfinger candybars crushed
Mix and spread in 11x13 pan and bake 10 minutes in a
350 degree oven and cool.
1 large box French vanilla pudding
2 cups milk
Beat and let thicken in refrigerator.
1/2 gallon of vanilla ice cream
Soften and mix with pudding. Spread this on top of
the cooled crust.
1 medium Cool Whip.
Soften and spread on top of the ice cream mix.
1 Butterfinger candy bar crushed.
Sprinkle on top of the Cool Whip. Freeze. Thaw
30 minutes before serving.