1 pkg. Pecan Sandies (or other shortbread cookies)
1/4 lb. butter
1 qt. butter pecan ice cream
2 pkg. instant vanilla pudding
2 c. milk
1 Heath bar (or Heath brickle)

Crumble cookies and mix with melted butter. Line 9 x 13 inch pan with cookie crumb mixture. Bake 10 minutes at 350 degrees. Cool. Mix milk, pudding mix and ice cream in bowl until smooth. Pour over cookie crust. Refrigerate. Cover with Cool Whip. Refrigerate. Crumble Heath Bar over top before serving. Freezes well.