Butterfinger Delight
2 cups crushed graham crackers
1 stick melted butter
2 TB sugar
Mix these together and press into bottom of 9x13 pan

2 small pkgs instant vanilla pudding
3 cups milk
1 qt vanilla ice cream (softened)
Mix together and pour onto crust

Top with large container of Cool Whip. Crush two large Butterfingers, mix with some more crushed graham cracker crumbs and sprinkle on top. Store in fridge or freezer.

I make this recipe once a year. For my hubby's birthday. Poor guy he requests this every year for his birthday cake (he LOVES ice cream) you would think I would make it more often since his face lights up every year when I make this! :)

In the past I stored it in the fridge like my recipe says...but it was kinda pudding-y. Since Matt likes ice cream so much I decided this year I would put it in the freezer. He LOVED it this way! So your preference on where to store. If you like an ice cream cake store in the freezer, but if you enjoy softer pudding texture the fridge will work.