Joanna's Butterfinger Dessert

2 cups milk

1 quart ice cream

2 packages, 3 1/2 ounces, instant vanilla pudding

1/2 cup butter

1 1/2 cups crushed graham cracker crumbs

1/2 cup crushed saltine crackers

8 ounces whipped topping

4 -2 ounce Butterfinger bars, crushed

Combine milk, ice cream, and dry pudding mix in a large bowl and beat until well mixed.  Place in refrigerator.  Melt butter in saucepan; pour over cracker crumbs in large bowl.  Stir well.  Reserve 1/3 of mixture for topping.  Pour into a 13x9 inch pan, patting into an even layer on bottom.  Pour ice cream mixture over crust.  Freeze one hour.  Spread whipped topping over filling.  Mix crushed butterfingers with reserved crumb mixture.  Sprinkle over top and return to freezer to set.  Garnish with chocolate sauce if desired.  Serves 10 to 12.