3 c. crushed graham crackers
1/4 c. melted butter
2 pkg. vanilla instant pudding
2 c. milk
1 qt. vanilla ice cream
1 (5 oz.) Cool Whip
3 crushed Butterfingers

Combine crackers and butter. Put 2/3 in bottom of 9 x 13 pan. Prepare pudding with milk. Add softened ice cream and blend until smooth. Pour over crust and freeze for one hour. Spread Cool Whip on top. Sprinkle on crumbs and Butterfingers. Keep refrigerated.