1/2 gal. vanilla ice cream (softened)
2 sm. pkgs. pistachio instant pudding
1 carton Cool Whip
6 Heath Toffee bars (crushed)
1 sleeve of Toll House crackers plus 15 (crushed)
3/4 c. melted butter

Blend ice cream with pudding mix thoroughly. Layer crushed crackers and melted butter in 9 x 13 pan. Then layer pistachio ice cream. Then layer Cool Whip and crushed Heath bars and freeze.