2 1/4 c. graham cracker crumbs
1 tbsp. powdered sugar
1/2 c. melted butter

FILLING:

2 pkgs. instant vanilla pudding
2 c. milk
1 qt. butter pecan ice cream
12 oz. Cool Whip

Combine ingredients for crust in a 9x13 pan. Press into a crust and bake at 375 degrees for 8 minutes. Cool.

Beat milk with pudding. Mix in ice cream. Pour over crust and refrigerate for 30 minutes. Spread Cool Whip over pudding layer. Refrigerate.