Line a 9 x 13 pan with graham cracker crust:

2 c. graham cracker crumbs
5 tbsp. sugar
1 1/2 stick butter, melted

Mix:

2 sm. pkg. vanilla instant pudding
2 c. cold milk
1 qt. soft butter pecan ice cream

Pour into pan. Refrigerate until firm. Top with Cool Whip, then 3 crushed Heath Bars. Refrigerate several hours before serving. Works well with chocolate pudding, Tin Roof Sundae and SNICKERS® or Hershey Bar with almonds.