90 Ritz crackers
1 1/2 sticks butter
1 1/2 c. milk
12 oz. size Cool Whip
2 sm. vanilla instant puddings
1/2 gallon butter pecan ice cream

Crush 90 Ritz crackers in blender. Mix 1 1/2 sticks melted butter. Save 1/4 cup for top. Press into 9x13 inch pan. Bake 5 minutes at 350 degrees. Let cool.

Mix 1 1/2 cups milk with 2 small instant vanilla pudding. Add to 1/2 gallon ice cream (butter pecan or black walnut), slightly softened. Mix well with mixer and pour over cooled crust.

Spread Cool Whip on top and sprinkle with 1/4 cup crumbs. Refrigerate 1 hour.

NOTE: Do not use chocolate ice cream.