Creamy Candy Bar Dessert

I made this last year for Labor Day with the Sigler family. Very sweet and rich! I cut the pieces too big...people will only want a small piece.

INGREDIENTS:

2 cups graham cracker crumbs (about 32 squares) 3 tablespoons sugar 1/2 cup butter or margarine, melted 1 (12 ounce) jar hot fudge ice cream topping

1/2 cup cold milk 2 (3.4 ounce) packages instant vanilla or chocolate pudding mix 2 (16 ounce) containers frozen whipped topping, thawed 6 Snickers ® candy, chopped, divided

DIRECTIONS:

1.	In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
2.	In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.