Suzie's Candy Bar Pie

Crust

2 c. chocolate cookie wafer crumbs (or use Oreo cookie crust)
1/4 c. sugar
1/2 c. butter, melted
Combine. Press into 13" x 9" pan. Refrigerate 10 minutes.


Filling


Beat:
8 oz. softened cream cheese
2 2/3 c. Cool Whip
Spread over crust. Cover with 1/2 c. chopped candy bar pieces.


Mix:
3 c. cold milk
2 4-oz. instant chocolate pudding
1 t. vanilla
Pour over candy bar layer. Stand 5 minutes. Add 2 2/3 c. Cool Whip and candy bars overall.


Refrigerate 2 hrs until set. Can use 2 ready-made (chocolate) pie crusts instead.

Chocolate Gut Busters

Kathryn Monson says: This is a recipe from my mom (Marilyn Leale). I think the first time I ever tasted it was when we went to Palmyra and she made it there. She did not like to say the name, but it sure was good.

Mix the following and spread in a 9"x12" pan. Bake at 350º for 15 minutes. Let cool.

1 c flour
1 package butterbuds (mixed - makes 1/2 c)
1/2 c chopped nuts

Beat the following. Fold in 1 1/2 c low-fat Cool Whip. Spread over crust.

1 c powdered sugar
8-oz package of cream cheese

Beat the following until thick. Spread on top.
1 small package of chocolate instant pudding
1 small package of vanilla instant pudding
3 c skim milk

Top with remaining Cool Whip. Sprinkle with nuts or chocolate curls or nothing at all. Refrigerate or freeze until pudding sets.