Butterfinger Dessert

Crust
2 cups graham cracker crumbs
2 cups saltine cracker crumbs
4 butterfinger candy bars
1 stick of butter

Crumb both crackers with candy bars (food processor works great). Melt the butter and pour butter into dry mix and stir until slightly moist. SAVE 1/2 CUP FOR CRUMBLING OVER TOP). Press remaining ingredients into the bottom of a 9x13 pan.

Filling
1/2 of a 1/2 gallon of vanilla ice cream
1 pk instant vanilla pudding
1 cup milk

Mix 1 cup milk with vanilla pudding mix, add in 1/2 of 1/2 gallon softened ice cream. Spread over crumb crust.

Topping
1 container (12 oz) cool whip
1/2 cup of crumbs saved from earlier in the recipe


Top with cool whip and sprinkle with crumb mixture.

Cover and refrigerate.