1 c. saltine cracker crumbs
1 c. graham cracker crumbs
1/2 c. melted butter
1 qt. butter-pecan ice cream, softened
2 (3 3/4 oz.) pkg. instant vanilla pudding and pie mix
2 c. milk
1 (12 oz.) carton whipped topping
3 (1 3/16 oz.) chocolate covered toffee bars (Heath Bars work great!)

Combine cracker crumbs and butter, stirring well. Press into a 13x9x2-inch baking pan. Bake at 350 degrees for 5-8 minutes. Allow to cool. Combine ice cream, pudding mix and milk; beat at low speed of electric mixer 2 minutes. Pour ice cream mixture over crust and chill until set. Spread whipped topping over ice cream and sprinkle with candy. Yield: 12-15 servings.