Butter Pecan Crunch Dessert

 

16 graham crackers, crushed

16 soda crackers, crushed

1 stick butter, melted

2 pkg. instant vanilla pudding

1 3/4 c. milk

1 qt. butter pecan ice cream, softened

1 c. heavy cream, whipped 

6 Heath bars, crushed

Combine first three ingredients and pat firmly into a 9X13 inch pan. Refrigerate while making filling. Combine the pudding mix with the milk. Mix 2 minutes then fold in the ice cream. Spread on the crust and let set. Frost with the whipped cream and sprinkle Heath bar crumbs on top. Refrigerate until ready to serve.