Port Hotel Snicker Bar Torte

Makes 12 - 15 servings

Virginia

ingredients

Crust:
2 C crushed graham cracker crumbs
3 Tbsp sugar
1/4 C butter, melted
1 bottle (11.4 oz) thick hot fudge topping, warmed in microwave until spread able
Filling:
4 containers (8 oz each) Rich’s Rich Whip non-dairy topping
1/2 C milk
2 pkg (3.4 oz each) French vanilla or chocolate instant pudding and pie filling
1 bag (14 oz) miniature Snickers candy bars, refrigerated then chopped, divided
Whipped cream to garnish

1
To make crust: Combine cracker crumbs, sugar and butter and press onto bottom or a 9” x 13” or a 10” x 13” torte pan. Spoon fudge topping over graham cracker crust. Let cool.
2
To make filling: In large bowl, mix topping, milk and instant pudding until stiff. Fold in three-fourths of the candy.
3
Spoon mixture onto prepared crust and garnish with remaining candy. Refrigerate several hours or overnight. Top with whipped cream before serving. Makes 12 to 15 servings.

Source: Port Hotel, Port Washington