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PECAN CRUNCH

  • 1 pkg. Lorna Doone cookies, crushed
  • cup butter, melted
  • 2 pkg. instant vanilla pudding
  • 2 pints butter pecan ice cream
  • 2 cups milk
  • 1 cup heavy cream
  • 2-3 Heath Bars, crushed
Combine cookie crumbs with melted butter; press into a 9 x 13 pan. Bake at 325 degrees F. for 12 minutes. Soften ice cream. Combine with milk and pudding. Beat well; pour over cooled crust. Refrigerate 4 hours or overnight. Top with whipped cream and Heath Bars, crushed.

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