|
In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased
13 x 9 x 2 inch baking pan. In a small saucepan, heat fudge topping over low heat until warmed, pour evenly over crust. Cool. In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in 3/4 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.
|
