CRUST:

1 c. flour
1 stick butter
1/2 c. chopped nuts

FILLING:

2 pkgs. vanilla instant pudding
1 3/4 c. milk
1 qt. butter brickle ice cream
1 Cool Whip
2 Butterfingers candy bars

Crust: Combine all ingredients. Press in a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

Filling: Mix pudding with milk. Add ice cream. Beat 2 minutes. Pour into cooled crust. Refrigerate until set up. Spread Cool Whip on top. Crush the Butterfingers and sprinkle over top of the Cool Whip. Refrigerate.