In a large bowl, mix the cookie crumbs and melted butter until evenly moistened. Pour into a 9-inch pie plate and press down and up the sides. Bake until lightly golden brown around the edges, about 10 to 15 minutes. Remove from oven and let cool completely.
Meanwhile, place the vanilla ice cream in the fridge to thaw for about 10 minutes. Transfer the ice cream to a large mixing bowl, and throw in the baby ruth pieces, butterfinger (saving a bit for garnish) and the oreos. Fold with a rubber spatula and then transfer to the cooled crust. Cover with plastic wrap and place in freezer to set for at least 4 hours or overnight.
Once ready to serve, top with whipped topping and sprinkle with reserved butterfingers. Cut and serve immediately.