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    Candy Land Dessert


    Source of Recipe


    Marcy Buzzelli, appeared in "Columbus Dispatch", 10-11-2000

    * Exported from MasterCook *

    Candy Land Dessert

    Recipe By : Marcy Buzzelli
    Serving Size : 12 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    16 ounces Lorna Doone cookies -- crushed
    1 stick margarine -- melted
    2 packages instant French vanilla pudding mix -- 4-serving size
    2 cups milk
    1 quart French vanilla ice cream -- softened
    1 teaspoon vanilla
    16 ounces frozen whipped topping -- thawed
    3 frozen Heath bars -- crushed

    Mix crushed cookies and melted margarine. Spread in 13x9-inch pan. Bake at 325 for 15 minutes. Cool completely.

    Mix pudding mix, milk, softened ice cream and vanilla. Beat with electric mixer until smooth. Pour over cooled crust.

    Spread with whipped topping and sprinkle the candy bars over the top. Cover and refrigerate at least 3 hours or overnight.

    Makes 12-16 servings.

    Recipe submitted by Dispatch reader Marcy Buzzelli of Carmel, Ind.: "I have been making this recipe for years. It was given to me by my mother. Similar to the Better Than Robert Redford dessert, but I think it's better. You can substitute butter cookies for the Lorna Doones."

    Formatted by Lynn_Thomas@prodigy.net, Prodigy food board, 10/16/00


    Source:
    "Columbus Dispatch 10-11-2000"

    S(Recipe from the MC database of):
    "Judi Mae Phelps (judiame@earthlink.net)"

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