by K Kittell
170 g graham cracker crumbs (about 32 squares)
40 g sugar
115 g butter or margarine, melted
336 g hot fudge ice cream topping
FILLING:
120 ml cold milk
190.4 g instant vanilla or chocolate pudding mix
896 g frozen whipped topping, thawed
352.8 g Snickers ® candy, chopped, divided
In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over 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 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.
