2 sleeves Ritz crackers, crushed
1/2 c. butter, melted
1/2 gal. butter pecan ice cream, softened
4 sm. pkgs. vanilla pudding, instant
3 c. milk
1 sm. Cool Whip

Mix crackers and melted butter. Press to make crust into 9 x 13 inch pan. (Reserve 1/2 cup crackers for topping). Mix ice cream, pudding and milk in large bowl. Pour over crust and chill in refrigerator to set. Before serving, cover with Cool Whip and sprinkle cracker crumbs on top. Keep in refrigerator, not freezer.