Frozen Candy Bar Dessert

Crust:
16 oz. chopped pecans
2/3 C. brown sugar
4 T. melted butter
1 t. vanilla

*Grind up pecans in blender until fine, add brown sugar, melted butter and vanilla. Bake at 350 degrees for 12-15 minutes. Cool in fridge. This is enough for a 9 x 13 size.

1st Layer:
2- 3.4 oz instant vanilla puddings
2 C cold  milk
4 C. butter pecan ice cream, softened

*Whisk puddings and milk until thickened, fold in ice cream until smooth. Spread over cooled crust.

2nd Layer:
8 oz. cool whip
1 Butterfinger candy bar, crushed

*Spread cool whip over ice cream layer and sprinkle candy bar bits over cool whip. Cover and freeze for at least 2 hours before serving.

The original recipe for this called for a graham cracker crust but to make it gluten free I did a pecan crust and it was really good with it. You can substitute a graham cracker crust though if you want.

Picture and recipe courtesy of Taste of Home