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Freeze the butterfinger candy bars. Remove ice cream from
freezer to soften. Mix together graham crackers, soda crackers
and margarine. Save 1 cup of crackers for topping. Put the
rest of the cracker mixture into 9 x 13 inch cake pan. Beat
instant pudding and milk with mixer until thick. Add softened
ice cream. Spread over cracker mixture. Spread cool whip
over ice cream mixture. Crush candy bars with rolling pin and
mix with 1 cup cracker mixture and sprinkle over top of cool
whip. Chill for 3 to 4 hours.
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