1. Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. 2. Place half the ladyfingers in the bottom of a 9 X 13 glass dish. 3. Add half the pudding and half the Cool Whip. 4. Repeat layers. 5. Crumble 3-4 Heath bars over top. 6. Refrigerate.
