1. In a large bowl, combine the cracker crumbs and butter. Pat 3/4 of the mixture into an ungreased 9x13 inch pan. Refrigerate. 2.In a bowl, whisk the milk and pudding, mix for 2 minutes. Stir in the ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer, spread evenly over top. 3.Combine chopped candy bar and the remaining crumb mixture. Sprinkle over whipped topping. Cover and freeze for at least 2 hours.