In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased 13-by-9-by-2-inch dish. In a small sauce- pan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces.
Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.