Butterfinger Dessert - cooking recipe

Ingredients

2 c. crushed graham crackers
1 c. crushed saltine crackers
1/2 c. melted margarine
2 pkg. vanilla instant pudding
2 c. milk
1 qt. vanilla ice cream
1 small container Cool Whip
2 large Butterfinger candy bars

Preparation

Combine graham crackers, saltine crackers and margarine. Spread 2/3 mixture in 9 x 13-inch greased pan.
Mix pudding and milk.
Blend ice cream into pudding and pour over crumbs. Refrigerate until firm.
Spread Cool Whip on firm cake.
Crush Butterfingers and combine with remaining crackers and sprinkle on top.
Refrigerate.