1 pkg. Pecan Sandies
2 pkg. vanilla pudding
1 c. milk
1 (8 oz.) Cool Whip
1 stick butter, melted
1 qt. vanilla ice cream
5 Heath bars

Crush Pecan Sandies and add melted butter; mix together. Put crumbs in 9 x 13-inch pan.

Mix with spoon the pudding and milk. Stir in soft vanilla ice cream. Put this mixture over the cookie crust. Let this set in refrigerator for 1 hour.

Put a layer of Cool Whip on top of pudding mixture. Crush Heath bars (sometimes I use Butterfinger instead of Heath bars) and put on top of Cool Whip. Let set for 24 hours.