1 1/2 c. crushed HI HO crackers
2 sm. boxes chocolate pudding
1 1/2 c. graham cracker crumbs
1 qt. soft vanilla ice cream
1 stick butter
3 sm. Butterfinger candy bars
2 c. milk

Melt butter and mix in cracker crumbs. Reserve half of crumb mixture for topping. Press the rest in a 9x13 inch pan and set aside.

Mix 2 cups milk with the 2 boxes of pudding. In a mixer, add ice cream to pudding. Pour over crust. Chill 1/2 hour. Spread Cool Whip on top. Crush candy bars, and mix with remaining cracker crumbs. Spread on top of Cool Whip, then freeze. Let sit a few minutes before serving.