1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
1 2/3 c. milk
1 qt. vanilla ice cream, softened

Pour mixture over graham cracker crust. Put 9 ounce tub of Cool Whip on top. Crush 2 frozen Butterfinger candy bars and sprinkle on top. Keep refrigerated. Makes a 9 x 13 inch pan.