2 stacks Ritz crackers
1 stick butter
2 sm. boxes instant pudding (any flavor)
1 1/2 c. milk
3/4 of a half gallon vanilla ice cream
1 (8 oz.) tub whipped topping

Hand crunch crackers into 9 x 13 inch pan. Melt butter and stir into crackers and press into pan. Beat 2 boxes of instant pudding with milk - after it thickens, add ice cream and beat thoroughly. Pour onto cracker crust. Refrigerate 1-2 hours. Top with Cool Whip.