1⁄2 cup butter (Melted)
2 (3 1/2 ounce) packages instant chocolate pudding mix
2 cups cold milk
1 quart chocolate ice cream
17 ounces butterfinger candy bars (Crushed)
1 (8 ounce) container Cool Whip Topping
Mix 2 Cups Crushed Graham Cracker and melted Butter. Press into a 9 x 13 pan. Freeze. Mix Pudding and Milk, blend in softened Ice Cream. Pour into pan and freeze until set. Spread with whipped topping. Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip. Freeze.