45 Ritz crackers, crushed
3/4 c. butter, melted
2 (3 oz.) instant chocolate pudding
1 1/2 c. milk
1 qt. vanilla ice cream, softened
1 (8 oz.) frozen whipped topping
6 Heath bars, crushed

Mix together cracker crumbs and butter. Press into 13 x 9 x 2 inch pan. Bake at 350 degrees for 10 minutes. Blend pudding and milk until thick. Add ice cream and blend until smooth. Spread on cooled crust and freeze. After frozen, spread with frozen whipped topping. Sprinkle with crushed candy bars and freeze again. Remove 20 minutes before serving. (Freeze candy bars before crushing. Use hammer to crush.)