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Combine cracker crumbs and margarine, press 3/4 of mixture into 9 x 13 pan. Combine pudding and milk, beat 1 minute, add ice cream and beat until smooth. Pour over crumbs and refrigerate one hour. Do not freeze. Spread with Cool Whip. Crush Butterfinger candy bars and add to remaining cracker crumbs, spread on top of Cool Whip. I always use large Cool Whip because it doesn't matter if you use extra. If you like more Butterfingers than what is called for, add more. No one will ever guess there is saltine crackers in this dessert unless you tell them, so I never tell!!!
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