Heath Bar Dessert - cooking recipe

Ingredients

1 qt. butter pecan ice cream
1 box Lorna Doone shortbread cookies
1 stick butter, very soft
2 small boxes vanilla pudding
2 c. milk
5 Heath bars, frozen
1 container Cool Whip

Preparation

Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.