Ingredients
2 cups graham cracker crumbs3 tablespoons sugar1/2 cup butter, melted1 jar (11-3/4 ounces) hot fudge ice cream toppingFILLING:1/2 cup cold milk2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix2 cartons (16 ounces each) frozen whipped topping, thawed6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided
Preparation
In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths 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.
