Butterfinger Ice Cream Dessert

2 cups milk
1 quart vanilla ice cream, slightly melted
2 (3.5-ounce) packages instant vanilla pudding
1/2 cup butter
1 1/2 cups crushed graham cracker crumbs
1/2 cup crushed saltine crackers
1 (8-ounce) container whipped topping
4 (2-ounce) Butterfinger bars, crushed

1. Combine milk, ice cream, and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator.
   
2. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well.
   
3. Pour crumb mixture into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping.
   
4. Pour ice cream mixture over crust. Freeze for one hour.
   
5. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set.
   

Let stand at room temperature for about 20-30 minutes before serving.

My mom makes this frequently, and it's a favorite request for family birthday parties. It will make you want to lick the empty pan when no one is looking. (At least it has that effect on me!) -- Sarah