Pecan Sandy Dessert
Ingredients
- 1 bag Pecan Sandies
- 1/4 C. softened margarine
- 2 pkg. instant vanilla pudding
- 2 C. milk
- 1 qt. butter pecan ice cream, softened
- 8 oz. Cool Whip
- 4 large Heath bars, crushed (optional)
Directions
Crush all the Pecan Sandies (save a little to sprinkle on top) and mix with 1/4 C. softened margarine. Spread into 9 x 13-inch pan or a little larger, if available. Beat until thick, pudding, milk (fold in or beat in) and butter pecan ice cream. Pour on top of Sandy spread. Top with Cool Whip. Sprinkle with remaining cookie mixture or 4 large crushed Heath bars. Refrigerate, but do not freeze.
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