Butterfinger Dessert - cooking recipe

Ingredients

1 pkg. graham cracker crumbs
1 c. soda cracker crumbs
1 stick oleo
2 small pkg. chocolate instant pudding
1 1/2 c. cold milk
3 cold Butterfingers, crushed
1 qt. vanilla ice cream
12 oz. Cool Whip

Preparation

Melt oleo.
Combine with all cracker crumbs.
Put 1/2 crumbs into a 9 x 13-inch pan.
Pat over bottom.
Chill.
Stir candy bar crumbs into other 1/2 cracker crumbs.
Combine milk and instant pudding; chill until set.
Add ice cream; stir until mixed well. Chill.
Pour over crumbs in pan.
Spread Cool Whip on top. Sprinkle remaining crumbs over top.
Chill.