4 lg. Butterfinger candy bars, crushed
2 c. graham cracker crumbs
1 c. soda cracker crumbs
1/2 c. melted butter

Mix together candy bars and the 2 crumbs with melted butter. Save some to sprinkle on top.

Spread and press into a 10x12 inch pan. Let set 5 minutes in refrigerator. Mix together 2 cups milk and 2 packages instant vanilla pudding mix with 1 quart vanilla ice cream. Pour over cracker crust. Spread Cool Whip over pudding. Sprinkle remaining cracker crumbs on top and let stand in refrigerator until firm.