1. Preheat oven to 350°F.
2. Mix wafer crumbs and butter. Line muffin pans with cupcake liners and firmly press mixture on bottom.
3. Bake for 5 minutes. Place pan in freezer to cool.
3. Spread about 1 Tbsp fudge topping evenly over each cooled crust.
4. Combine softened ice cream and whipped topping. Spoon over fudge topping.
5. Freeze for 2-3 hours. Top with extra whipped topping and crushed candies.