Combine first 4 ingredients; reserve 1/3 cup candy-crumb mixture for

garnish. Press remaining mixture into the bottom of a 9x13 pan; chill.

Combine pudding and milk in a bowl; beat at low speed with an electric

mixer until blended. Beat at medium speed 2 minutes. Add ice cream; beat

at low speed 2 minutes. Spoon mixture over crust, and refrigerate until

set. Spread whipped topping over pudding, and sprinkle with reserved

candy-crumb mixture, if desired. Chill at least 8 hours. (Do not

freeze.)