1 box Lorna Doone cookies
1 stick butter, melted
1/2 gal. vanilla ice cream
2 boxes instant French vanilla pudding
1 large bowl Cool Whip
2 Butterfinger candy bars

Crush cookies in bottom of 13 x 9 cake pan. Add melted butter and mix well.

Bake 15 minutes at 350°F, then cool.

Let ice cream get soft. Mix ice cream and pudding well. Place on top of cookie mix. Top with Cool Whip. Crush Butterfingers. Sprinkle on top. Freeze until ready to serve.