BUTTER PECAN TORTE

Ingredients:


1pkg. Lorna Doone Cookies

1 stick margine (softened)

2pkgs.-( 3oz. each) French Vanilla Instant Pudding

2 cups cold Milk

1 qt. Butter Pecan Ice Cream (softened)

1 (8oz.) Container of Cool Whip

2-3 bars - Heath Bars ( crushed)



Directions:

Crush whole pkg. Lorna Doone Cookies. Combine with 1 stick margarine. Spread & pat into 9x13 pan.

Bake at 350 degrees for 12 to 15 mins. (cool)

Combine 2 (3oz.) pkgs. Instant French Vanilla Pudding and 2 cups cold Milk. Beat 2 mins.with elec.mixer to thicken.- Fold in softened Butter Pecan Ice Cream.Pour into cooled crust . Refrig. at least 1 Hr.or more till firm. Spread (8oz.) container

of Cool Whip on top of firmed pudding, ice cream mixture. Sprinkle crushed Heath Bars over top of

Cool Whip. {Store in Refrigator NOT Freezer.}

Freeze Heath Bars before Crushing, then hit sealed pkgs. with back of large spoon to crush.



Number Of Servings:12 to 16 servings depending on size cut.