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Ingredientes
- 1/2 stick butter
- 1/2 c. sugar
- Graham cracker crumbs (sufficient to cover 9 x 13 pyrex)
- 2 sm. boxes instant vanilla pudding
- 2 c. lowfat milk
- 1/2 gal. good grade vanilla ice cream (softened)
- 1 carton Cold Whip
- 5 Clark bars, or possibly Butterfingers (crushed)
Direcciones
- Mix crumbs, melted butter, and sugar. Pat into pyrex. Set aside.
- Mix pudding mix with the two cups of lowfat milk. Add in softened ice cream and mix with electric mixer till mixed well with pudding. Pour into pyrex on graham cracker crust. Top with Cool Whip. Sprinkle crushed candy on top. Chill. Will keep in refrigerator approximately 1 week. Does not need to be frzn, but may be if you intend to keep it longer than a week. Serves better after having been refrigerated 12 to 24 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 118 | 36% |
| Total Fat 13.42g | 17% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 361mg | 15% |
| Potassium 201mg | 6% |
| Total Carbs 48.04g | 13% |
| Dietary Fiber 0.2g | 1% |
| Sugars 44.55g | 30% |
| Protein 4.72g | 8% |
