2 c. crushed Ritz crackers
1/2 c. butter
1 qt. butter pecan ice cream
2 sm. pkg. vanilla instant pudding
2 c. milk
3 Heath Bars
1 sm. container Cool Whip

Mix crackers and melted butter together, press on the bottom of a 13 x 9 inch pan. Mix ice cream and pudding together with 2 cups of milk and beat with beater until mixed well.

Pour on crust. Let stand for 1 hour in refrigerator. Chop Heath candy bars and mix with Cool Whip. Spread on top. Keep refrigerated until ready to use.