Graham crackers
3 lg. pkg. vanilla instant pudding
4 c. cold milk
1 qt. vanilla ice cream
1 sm. container Cool Whip
2 Butterfingers

Make graham cracker crust, reserve a little for the top. Mix 3 large packages vanilla instant pudding with 4 cups cold milk. Mix well. Add 1 quart vanilla ice cream and 1 small container Cool Whip. Mix well and pour over crust. Top with reserved graham crackers and 2 crunched up Butterfingers. Put in refrigerator until set.