CRUST:

1/2 stick butter
1/2 c. sugar
Graham cracker crumbs (enough to cover 9 x 13 pyrex)

Mix crumbs, melted butter, and sugar. Pat into pyrex. Set aside.

FILLING:

2 sm. boxes instant vanilla pudding
2 c. milk
1/2 gal. good grade vanilla ice cream (softened)
1 carton Cool Whip
5 Clark bars, or Butterfingers (crushed)

Mix pudding mix with the two cups of milk. Add softened ice cream and mix with electric mixer until mixed well with pudding. Pour into pyrex on graham cracker crust. Top with Cool Whip. Sprinkle crushed candy on top. Refrigerate. Will keep in refrigerator approximately 1 week. Does not need to be frozen, but may be if you intend to keep it longer than a week. Serves better after having been refrigerated 12 to 24 hours.