Chill out, it’s too hot to turn on the oven! Just marinate some meat, fire up the grill, toss some salads, whip up a creamy candy bar dessert and the party’s good to go. This is a dessert you’ll have a hard time resisting until the end of the meal. It’s every bit as yummy as it looks.
Ingredients • 2 cups graham cracker crumbs • 3 tablespoons sugar • 1/2 cup butter, melted • 1 jar (11-3/4 ounces) hot fudge ice cream topping •
FILLING: • 1/2 cup cold milk • 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix • 2 cartons (16 ounces each) frozen whipped topping, thawed • 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided.
* For variation you can substitute Snickers Bars, with your favorite candy bar. Butterfingers and Reese’s Cups work well.
Directions • In a small bowl, combine the crumb and sugar; stir in butter. Press • onto an ungreased 13-in. x 9-in. dish. In a small bowl microwave • fudge topping until warmed; pour evenly over crust. •Cool. • In a large 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.
Yield: 15 servings.
Recipe:Taste of Home