2 cups graham cracker crumbs(about 32 squares)
3 tbsp. sugar
1/2 cup butter or margarine
1 jar (11-3/4 oz.) hot fudge ice cream topping
1/2 cup cold milk
2 pkg.`s (3.4 oz. each) instant vanilla (or chocolate) pudding
2 carton`s (16 oz. each) whipped topping
6-7 (2.07 oz. each) Snickers ( or Butterfinger, etc.)
candy bars, chopped and divided
In a bowl, combine the crumbs and sugar: stir in butter.
Press into an ungreased 13x 9 dish.
In a small saucepan, heat the fudge topping over low heat until warmed;
Pour evenly over the crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for
2-3 minutes or until stiff, scraping sides of bowl often. 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. Refrigerate leftovers.
Makes 12-15 servings.