3 c. graham cracker crumbs
3/4 c. butter, melted
2 pkgs. butter pecan instant pudding mix
1 3/4 c. milk
1 qt. vanilla ice cream, softened
1 (8 oz.) Cool Whip
2 Butterfinger candy bars

Mix together crumbs and butter. Pat 2 cups of mixture in bottom of 9"x13" pan. Reserve 1 cup for topping. Beat until thick pudding mix and milk. Add ice cream. Pour over crust. Spread Cool Whip on top. Crush candy bars and mix with remaining crumbs. Spread over top. Chill.