CRUST:

1 c. graham cracker crumbs
1/2 c. melted butter
1 c. saltine cracker crumbs

FILLING:

1 qt. butter pecan ice cream, softened
2 (3 oz.) pkg. instant vanilla pudding
1 c. milk

FOR CRUST: Mix together cracker crumbs and butter. Pat into 9x13 inch pan. Bake at 350 degrees for 7 minutes. Cool crust.

FILLING: Combine softened ice cream, pudding and milk. Mix on medium speed. Pour into crust. Refrigerate several hours. Top with Cool Whip and crushed Heath bars. Serves 20-25.

Recipe of Janet Blau.