Butter Pecan Torte Chris Peterson
1 cup crushed graham crackers
1 cup crushed soda crackers
1 stick oleo melted
Combine above ingredients and press into an 11 x 8 - or 11 x 9" pan.
In a large bowl mix:
2 pkgs. Instant Vanilla Pudding
1 cup milk
Blend well. Add 1 quart Butter Pecan ice cream until thoroughly mixed and pour into cracker crust.
Cover with:
1 - 8 oz. Carton of cool whip
Sprinkle over top 3 Heath Bars crushed
Refrigerate - can be made a day or two ahead. Be sure to take Cool Whip out of freezer 3 to 4 hours before spreading on filling.
P.S. Found in another book - this can also be made with Pumpkin Pie ice cream and French Vanilla Pudding, Pistachio Almond Ice Cream and Pistachio Pudding, Chocolate Ice Cream and Chocolate Pudding.