Frosty butter pecan crunch pie recipe

Ingredients

• 2 cup graham cracker crumbs
• ½ cup butter, melted
• 2 3.4-oz pkgs instant vanilla pudding mix
• 2 cup milk
• 1 qt butter pecan ice cream, slightly softened
• 8-oz container frozen whipped topping, thawed
• 2 chocolate-covered toffee candy bars, crushed

1. Combine graham cracker crumbs and melted butter in a bowl; pat mixture into an ungreased 13"x 9" baking pan.
2. Freeze until firm. In a large bowl, combine dry pudding mix and milk.
3. Beat with an electric mixer on medium speed for about one minute, until well blended.
4. Fold in ice cream and whipped topping; spoon over chilled crust.
5. Sprinkle with candy bar pieces; cover and freeze until firm. Remove from freezer 20 minutes before serving.