1 (10 oz.) pkg. Lorna Doone cookies
1 stick butter, melted
2 pkg. (3 oz.) chocolate instant pudding
2 c. milk
1 qt. butter pecan ice cream
1 lg. tub Cool Whip
1 lg. Heath candy bar

Crush cookies and mix with melted butter. Press in glass 9x13 inch pan. Mix the milk and pudding together (by hand) until blended and a little thick. Add the softened ice cream to the pudding, spread on top of cookie dough and place in refrigerator until set. When set, spread Cool Whip on top and grate Heath bar on top. Refrigerate and serve.