Butter Pecan Crunch - cooking recipe

Ingredients

2 cups graham cracker crumbs
1/3 cup butter, melted
2 (3 ounce) packages vanilla instant pudding mix
2 cups milk
1 quart butter pecan ice cream, softened slightly
8 ounces Cool Whip
2 Heath candy bars, crushed

Preparation

Mix crumbs and butter; press into bottom of 9x13 pan.
Chill.
Beat pudding mixes and milk until well blended.
Fold in ice-cream and Cool Whip.
Spoon over crust.
Sprinkle with crushed Heath bars.
Freeze.
Thaw about 20 minutes before cutting.