1/2 gallon butter pecan ice cream
1 1/2 c. milk
2 pkg. instant vanilla pudding

CRUST:

1 c. graham cracker crumbs
1 c. soda cracker or Ritz cracker crumbs
1 stick butter

Mix crumbs with melted butter. Line bottom of 9x13 inch pan. Bake at 350°F for 8 minutes. Cool.

Soften ice cream, blend instant pudding with milk, then add ice cream and mix until blended. Pour into cooled crust. Put into freezer until ready to serve. If removed from the freezer a few minutes before serving time, it will be easier to cut.

Serves 16-20.