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