2 c. crushed graham crackers
1 c. crushed soda crackers
1 stick butter, melted
2 pkgs. instant vanilla pudding
2 c. milk
1 qt. vanilla ice cream
10 oz. container Cool Whip
4 lg. frozen Butterfingers

Combine crumbs and melted butter. Press 2/3 mixture into 9 x 13 inch pan. Prepare pudding to directions on package, using 2 cups milk. Blend in ice cream until smooth. Freeze until firm. Remove and cover with Cool Whip; crush candy and add to remaining 1/3 crumb mixture and sprinkle on top. Refrigerate overnight - about 1 hour. Before serving, sit out to cut easier.