1 stick butter
1 1/4 c. flour
2 pkg. instant French vanilla pudding
1 c. milk
1 qt. vanilla ice cream, softened
12 oz. Cool Whip
3 Heath candy bars

Mix butter and flour to form a pie crust. Press into a 9x13-inch pan.

Bake 15 minutes at 350°F.

Mix pudding and milk. Beat until thickened. Add ice cream and pour over cooled crust. Spread Cool Whip over top. Sprinkle crushed candy bars on top. Refrigerate 4-6 hours.