Crust: Combine graham cracker and soda cracker crumbs with margarine and press in the bottom of 9x13 cake pan and one small square pan.
Filling: Mix pudding, milk, and ice cream until smooth. Pour over crust. Spread container of Cool Whip over this mixture (you can use larger size if you desire). Crumble Butterfinger bars over top of Cool Whip.
Refrigerate or freeze.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.