1 1/2 c. graham cracker crumbs
1/2 c. salted cracker crumbs
1/2 c. butter, melted
2 qt. butter pecan ice cream
2 pkg. (3 3/4 oz.) instant vanilla pudding
1 1/2 c. milk
1 c. Cool Whip
3 Heath bars, freeze 5 hours

Place 3 Heath bars in freeze for 5 hours. Mix cracker crumbs with butter and press into 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Let cool ice, cream thaw, prepare pudding according to directions but don't use more than 1 1/2 cups milk. With electric mixer add ice cream, beat to well blended, pour into baked crust. Chill until firm. Top with whip cream/Cool Whip and broken Heath bars.