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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Candy Bar Dessert Recipe

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This recipe for Creamy Candy Bar Dessert is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. graham cracker crumbs
3 tbsp. sugar
1/2 c. butter, melted
1 jar (11 3/4 oz.) hot fudge ice cream topping

Filling:
1/2 c. cold milk
2 pkg (3.4 oz. each) instant vanilla or chocolate pudding
2 cartons (16 oz. each) frozen whipped toppping, thawed
6 to 7 (2.07 oz. each) Snickers candy bars, chopped, divided
Directions:
Directions:
In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased 13 x 9 inch pan. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a mixting bowl, beat the milk, pudding mix and whipped topping for 2 to 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 bars pieces. Cover and refrigerate for 2 to 3 hours or overnight. Refrigerate leftovers.

 

 

 

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