1 1/2 c. crushed Hi Ho crackers
1 1/2 c. graham cracker crumbs
1 stick butter
2 c. milk
3 sm. Butterfinger candy bars
2 sm. boxes chocolate pudding
1 qt. soft vanilla ice cream
1 lg. container Cool Whip

Melt butter and mix in cracker crumbs. Reserve half of crumb mixture for topping. Press the rest of mixture in a 9x13 pan and set aside.

Mix 2 cups of milk with 2 boxes of pudding. In a mixer, add ice cream to pudding. Pour over crust. Chill 1/2 hour. Spread Cool Whip on top. Crush candy bars, and mix with remaining cracker crumbs. Spread on top of Cool Whip, then freeze. Let stand a few minutes before serving.