1	Pkg.	Pecan Sandies Cookies
1/4	Cup	Softened margarine
2	Pkgs.	Instant vanilla pudding
2	Cups	Milk
1	Quart	Butter Pecan Ice Cream, softened
1	8 oz.	Cool whip, thawed

Crush all the Pecan Sandies (save a little to sprinkle on top) and mix with 1/4 cup softened margarine. Spread into a 9" x 13" pan ( a little larger pan works best if you have one). Beat the pudding and milk until thick. Fold or beat in the softened ice cream. Pour on top of cookie mixture. Top with cool whip. Sprinkle reserved cumbs or 4 large heath bars that have been crushed. Refrigerate, but do not freeze.