Coffee Marvel

• 1 4 oz pkg vanilla instant pudding
• 1-1/3 cups milk
• 1 tsp vanilla
• 1 4 oz. carton whipped dessert topping, thawed
• 1 half-gallon coffee ice cream

Prepare cake crust:

• 1-1/2 cups flour (3/4 whole wheat, 3/4 white flour)
• 6 T brown sugar
• 3/4 cups walnuts
• 1-1/2 blocks margarine

Cream margarine and sugar. Add flour and nuts and mix. Press gently into 9×13 pan. Bake at 350 degrees for 15 minutes or until brown. Cool and freeze.

Prepare bottom layer of dessert by beating instant pudding with milk and vanilla. Fold in whipped topping and pour into 9×13 pan and freeze. Soften ice cream and spoon over layer. Top with 3 each double sized Toffee candy bars (Heath), crushed, and tiny chocolate chips.

Would be easier to chop slightly softened candy bars instead of crushing.