Categories: Ice cream 
      Yield: 20 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      2 c  Graham cracker crumbs               2 c  Milk 
      1 c  Soda cracker crumbs                 1 qt Vanilla ice cream 
    1/2 c  Butter; melted                      8 oz Cool Whip 
      1 pk Instant vanilla pudding             4    Frozen Butterfingers 
      1 pk Instant butterscotch pudding    
  
  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.