Not that this is creative, but dang it tastes good! My 10 year old niece asked me back in July to make this for her birthday in December. Yup, it's THAT good!

Death by Butterfinger Ice Cream Dessert

This dessert started with a simple recipe I found in a recipe book, but I turned into something more sinful with the addition of hot fudge, butterscotch pudding and Butterfinger ice-cream! A perfect dessert for get-togethers or birthday parties!

• 2 sleeves of Club House crackers
• 1 cup graham cracker crumbs
• 5-6 regular sized Butterfinger candy bars 
• 1 cup butter, melted
• 2 jars of hot fudge topping, slightly warmed
• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1 container of Edy's Fun Flavors Butterfinger ice cream , softened
• 1 container of chocolate ice cream, softened
• 1 carton (12 ounces) frozen whipped topping, thawed
• 2 gallon sized Ziploc bags
• 9x13 pan
• Hammer/bottom of glass

Unwrap the candy bars and crackers, place each inside separate Ziploc bag. Smash with a hammer/bottom of a glass until they are reduced to crumbs.

In a large bowl, combine Butterfinger and cracker crumbs with graham cracker crumbs and melted butter mixing until fully integrated; set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes.

Remove from freezer and top with hot fudge. Spread evenly over crust, return to freezer.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in Butterfinger ice cream. Spread over chilled hot fudge topping.

Remove approximately 1/4 of the chocolate ice cream and spread that over the Butterfinger ice cream mixture. Return to the freezer to set solid.

Once set solid, top with remaining whipped topping and sprinkle with reserved crumb mixture. 

Freeze overnight, or at least 8 hours.

Serve by warming bottom of pan in hot water for a couple minutes. Use a heavy knife to cut into squares and serve.

Yield: 12-15 servings.