CRUST:

1 c. crushed soda crackers
1 c. graham cracker crumbs
2/3 c. sugar
1/4 c. butter

Mix soda and graham cracker crumbs with sugar and butter. Press into 9x13 inch pan.

FILLING:

2 pkgs. vanilla instant pudding
2 c. milk
1/2 gal. vanilla ice cream, softened
1 sm. Cool Whip
3 lg. Butterfinger candy bars

Blend milk and pudding, then mix with softened ice cream. Put over crust and freeze until set.

Spread Cool Whip over this and top with crushed Butterfingers. Keeps for 1 month in freezer.

May substitute chocolate chip ice cream for vanilla.