Butter Pecan Crunch - cooking recipe

Ingredients

1/2 c. butter or margarine, softened
2 c. graham cracker crumbs
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 c. milk
1 qt. butter-pecan ice cream, softened slightly
1 carton (8 oz.) frozen whipped topping, thawed
2 Heath bars (1.4 oz. each), crushed

Preparation

Combine crumbs and butter in a bowl.
Pat into bottom of ungreased 13 x 9-inch pan.
Chill.
Beat pudding mixes and milk until well blended, about 1 minute in bowl.
Fold in ice cream and whipped topping.
Spoon over crust.
Sprinkle with crushed candy bars.
Freeze.
Thaw 20 minutes before serving.