Ice Cream Cake
Crust: 2 sleeves crushed crackers 1 stick butter 1/4 C. Sugar Mix in bottom of cake pan & press down to make crust. Middle layer: 1/2 gallon vanilla ice cream softened 2 pkg. Instant vanilla pudding 2 C. Milk Mix with hand mixer and then pour over crust. Refrigerate a couple of
hours or overnight. Top layer: 1 container Cool Whip 1 pkg. Crushed Heath bars (frozen)
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