2 c. flour
1/2 c. sugar
1/2 c. pecans, chopped
1 c. soft butter
2 pkgs. (3 oz.) butter pecan instant pudding
2 c. milk
2 c. butter pecan ice cream
Cool Whip topping
2 Heath candy bars

Combine flour, sugar, nuts and butter. Pour into 9x13 pan. Bake 20-25 minutes at 400 degrees. Stir occasionally. Cool a bit then crumble with fork and lightly press into pan bottom.

Beat 2 packages pudding mix with 2 cups milk for 2 minutes. Fold in softened butter pecan ice cream. Spread over crumb mixture. Top with Cool Whip. Sprinkle crumbled Heath bars on top. Store in refrigerator overnight. Serve. Store in refrigerator.