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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.