1 box vanilla wafers
1 stick butter, melted
2 small boxes instant vanilla pudding
1 qt. French vanilla or butter pecan ice cream, softened
2 c. milk
4 Heath bars, crushed
1 large container Cool Whip

Crush vanilla wafers with rolling pin or food processor. Mix with melted butter. Press into a 9 x 13-inch pan, reserving some for garnish. Mix the instant pudding with milk, then add the softened ice cream and blend together. Pour over crust mixture. Top with Cool Whip. Sprinkle Heath bars on top along with remaining crust mix. Refrigerate 2 hours. (Ice cream should be soft but not completely melted.)