1 c. crushed soda crackers
2 c. crushed graham crackers
1/2 c. melted butter or oleo
2 pkg. instant vanilla pudding
2 c. milk
1 qt. vanilla ice cream, softened
8 oz. Cool Whip
2 Butterfinger candy bars

Mix the first 3 ingredients together and press into 9 x 13 pan, saving 1/2 cup for topping.

Mix the pudding with the milk. Add the ice cream; spread over crumb mixture. Top with the Cool Whip. Crush the candy bars and mix with reserved crumbs. Put over Cool Whip. Refrigerate. (Also good as a frozen dessert.)

Variation: Use 1 quart butter brickle ice cream and crushed Heath candy bars.