14 or 1/2 pkg. of Nutter Butter cookies
3 butter fingers
2 oz. melted butter

Blend cookies and candy bars. Pour melted butter over it.

1 lb. butter pecan ice cream
1 lb. vanilla ice cream

Let ice cream soften. Put vanilla ice cream in pan 1/2 inches deep. Cover with 1/2 inch of the Nutter Butter crust. Freeze above until frozen.

Take softened butter pecan ice cream and spread 1/2 inch deep on top of frozen 2 layers. Add remaining Nutter Butter crust. Put back into freezer. Add 1 more layer vanilla ice cream to crust and freeze. To release pie from pan, put hot towel on bottom of pan. Cut with hot knife or cookie cutter.

MUD PIE:

Same as above except use Rocky Road and Toffee ice cream. Top with hot fudge and pecans. Freeze. Serve with hot fudge topping.