60 Ritz crackers
1/4 lb. butter
1 1/2 c. milk
1/2 gallon vanilla ice cream
1 lg. Cool Whip
2 pkgs. butter pecan instant pudding

Crush crackers in plastic bag and press lightly into bottom of 9x13 pan. Melt butter and pour over cracker crumbs.

Take softened ice cream; add milk and beat with mixer until smooth. Add pudding and mix well. Pour over crackers and refrigerate overnight. Top with Cool Whip.