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Ice Cream Torte

1 cup graham cracker crumbs
1 cup saltine crackers, crushed
1/2 cup butter or margarine, melted
1 (7-ounce) package instant vanilla pudding mix
1 cup milk
1/2 gallon vanilla ice cream, softened
4 ounces crushed English toffee candy - divided use

1. In a bowl mix together graham cracker crumbs, crushed crackers, and melted butter. Press into a buttered 9-inch pan. Bake at 350°F (175°C) for 5 minutes.
2. In a bowl, combine instant vanilla pudding mix and milk. Beat with an electric mixer on medium speed until thickened. Add softened vanilla ice cream and 3 ounces crushed toffee candy. Pour into the cooled crust and freeze.
3. Just before serving, top with non-dairy whipped topping. Sprinkle 1 ounce crushed toffee candy on top.

Makes 9 servings.