1 stick butter (melted)
12 graham crackers (crushed)
24 saltine crackers (crushed)

Mix butter and crushed crackers. Press into 9x13 pan. 2 c. cold milk 1 pt. butter pecan ice cream (softened) 1 lg. Cool Whip 6 Heath bars, chopped up

Mix pudding with milk, beat until thick, fold in ice cream. Pour into over crunch crust. Chill about 2 hours. Spread Cool Whip over the top and sprinkle with chopped Heath bars. Keep refrigerated until served.