Butterfinger Dessert

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk

1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled

Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
pan.
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.

Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)