Butter Pecan Crunch

2 cups graham cracker crumbs
1/2 cup butter, melted
2 packages instant pudding mix vanilla (3 oz each)
2 cups milk
1 quart butter pecan ice cream, soft
8 ounces thawed cool whip
2 Heath bars, crushed

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill.

In a 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.