Butterfinger Dessert

• 2 Cups Graham cracker crumbs
• 2 Cups Milk
• 1 Cup Soda cracker crumbs
• 1 Quart Vanilla ice cream
• 1/2 Cup Butter, melted
• 8 Ounces Cool Whip
• 1 Package Instant vanilla pudding
• 4 Frozen Butterfingers
• 1 Package Instant butterscotch pudding

Instructions:
Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.