1. Preheat oven to 350 F. 2. Mix wafer crumbs and butter. Line muffin cups with cupcake liners and press mixture into bottom. 3. Bake 5 minutes. Place pan in freezer to cool. 4. Spread 1 tbsp of fudge topping evenly over cooled crust. 5. Combine softened ice cream and whipped topping. Spoon over fudge topping. 6. Freeze 2-3 hours. Garnish with whipped topping and crushed candies.
