Butterfinger Dessert
From: Judi M. Phelps
Yield: 20 servings

2 cups graham cracker crumbs
1 cup soda cracker crumbs
1/2 cup butter; melted
1 pkg instant vanilla pudding
1 pkg instant butterscotch pudding
2 cups milk
1 quart vanilla ice cream
8 oz cool whip
4 frozen butterfingers

Combine cracker crumbs and butter. Press 2/3 into bottom of 9x13-inch 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.