As promised to Chrysalis:

And yes, it is rather scrumptiously delicious!

BUTTERFINGER ICE CREAM CAKE

1/2 cup vanilla wafers crushed
1/2 cup saltines crushed
2 Butterfinger candybars crushed
Mix and spread in 11x13 pan and bake 10 minutes in a
350 degree oven and cool.

1 large box French vanilla pudding
2 cups milk

Beat and let thicken in refrigerator.

1/2 gallon of vanilla ice cream

Soften and mix with pudding. Spread this on top of
the cooled crust.

1 medium Cool Whip.

Soften and spread on top of the ice cream mix.

1 Butterfinger candy bar crushed.

Sprinkle on top of the Cool Whip. Freeze. Thaw
30 minutes before serving.