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.