Butterfinger Dessert - cooking recipe

Ingredients

2 c. graham cracker crumbs
1/2 c. melted margarine
4 regular size Butterfingers, crushed
1 qt. vanilla ice cream
2 c. milk
2 pkg. instant vanilla pudding
1 carton Cool Whip

Preparation

Mix 2/3 crumbs, margarine and crushed candy.
Press in 9 x 13-inch pan and chill.
Beat pudding and milk; add ice cream. Spread on cooled crust.
Top with whipped topping.
Sprinkle with remaining crumbs.
Chill.
I put in freezer.
Remove about 30 minutes before serving and keep in refrigerator.