If you like cold, refreshing desserts, you’ll love this one. It’s easy to make and tastes SO good! Be aware, though, that while the steps are easy, you do need to allow time between steps. It’s not a dessert you can whip up and have ready to eat in a few minutes.
Also, it only makes a 9×9 pan so if you’re feeding a crowd or want it to last a couple of days, you’ll probably need to double it.
Crust: Crush 25 ritz crackers (I find it’s easiest to put the crackers in a zip lock bag and crush with a rolling pin or can) & mix with ½ stick melted margarine. Press in greased 9×9 pan. Bake at 350 for 10 minutes. Let cool.
Filling: Mix 1 package vanilla instant pudding with ¾ cup milk. Add 3 cups soft vanilla ice cream. Pour into cooled crust & refrigerate (yes, refrigerate, not freeze) until firm.
Top: Spread cool whip on top. Garnish with 1-1/2 to 2 heath candy bars (I just buy the Heath bits and sprinkle those – but not the whole bag).
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