2 c. crushed graham crackers
1 c. crushed soda crackers
1/2 c. melted butter
2 (3 1/2 oz.) pkgs. instant vanilla pudding
2 c. milk
1 qt. soft vanilla ice cream
1 (8 oz.) Cool Whip
2 frozen, then crushed Butterfinger candy bars

Mix crackers and butter and use 2/3 of mixture for a crust in a 9x13 inch dish, reserving remaining 1/3 for top. Mix pudding mix with milk and add soft ice cream. Spread pudding mix over crumb crust. Cover with Cool Whip. Combine crushed candy bars and reserved crumbs. Sprinkle on top of Cool Whip. Refrigerate until served. Stays well in refrigerator 2 to 3 days.