1 c vanilla wafers
1/4 c butter, melted
3/4 c cold milk
1 pkg instant pistachio pudding
1 quart vanilla ice cream, slightly softened
1 container Cool Whip
2 pkgs Heath bars, crushed
Combine crumbs and butter. Press into 9x9 pan. Bake at 325 for 7-10 mins. Cool. Whisk milk and pudding mix for 2 mins (until soft-set). Stir in ice cream, and pour over crust. Cover and freeze for 2 hours. Spread with Cool Whip and crushed candy bars. Freeze 1 hour.
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