CRUST:

2 c. graham cracker crumbs
1/2 c. melted butter
2 tbsp. sugar

Mix well. Line bottom of 9 by 13 pan. Bake at 350 degrees for 8 minutes. Let cool.

FILLING:

2 (3 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 pt. softened butter pecan ice cream
1 med. size Cool Whip
6 Heath Bar candy bars

First refrigerate candy bars, unwrapped in double plastic bags. Crush and reserve. Mix pudding and milk together until thick. Add softened butter pecan ice cream. Mix well. Spread filling in cooled baked crust. Refrigerate. Top with Cool Whip and sprinkle with Heath Bar candy chips.