2	cups	graham cracker crumbs
1/2	cup	butter or margarine, melted
2	pkg.	instant vanilla pudding mix (3.4 oz. each)
2	cups	milk
1	quart	butter pecan ice cream, softened slightly
1	carton	frozen whipped topping, thawed (8 oz.)
2		Heath candy bars, crushed (1.4 oz. each)

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 9x12" pan. Chill.

In mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust.

Sprinkle with crushed candy bars. Freeze.

Thaw 20 minutes before serving.