Ice Cream Butterfinger Pie

Butterfinger Pie
1 c crushed graham cracker
1/2 c saltine crackers
1/2 c butter
crush crackers well, melt butter and mix butter and crackers together. push into bottom of a cake pan. (9x13)

2 pkgs vanilla instant pudding
2 cups cold milk
(mix together well & set aside)

4 c cool whip
1/2 gallon ice cream (I buy the vanilla ice crm that comes in a rectangle contanier...take the container off and slice it up with a knife... this way it goes in the mixer and mixes easier and faster) Mix cool whip and ice cream

Mix pudding mixture with ice cream/cool whip mixture

6 butterfinger bars (4inside and 2 for on top)
smash with hammer
add the 4 crushed bars to the ice cream mixture and pour into pan on top of crust. sprinkle remaining butterfinger pieces on top.

Put into freezer for a couple hours. You can test it with a knife. You want it to be firm enough to cut but not solid frozen. (sometimes I put it into the freezer over night and then let it thaw for an hour before the event on the counter or in the fridge)