3 c. graham cracker crumbs
1/2 c. butter, melted
2 pkgs. instant pudding (can use chocolate, vanilla, butterscotch or banana)
2 c. milk
1 qt. vanilla ice cream, softened
1 (12 oz.) carton Cool Whip
2 Butterfinger candy bars, frozen

Combine graham cracker crumbs and butter. Mix well and press into a 9"x13" pan. Save about 1/2 cup crumbs for topping. Blend pudding with 2 cups milk. Then add the softened ice cream to the pudding. Blend well. Pour into pan and chill. Spread Cool Whip over pudding mix. Crush frozen candy bars and mix with reserved crumbs. Sprinkle over top. Refrigerate until used.