Mix 60 crushed Ritz crackers and 1 stick melted butter. Put 3/4 of above in a 9x13 inch pan. Save 1/4 for top.

Mix 2 small packages of instant vanilla pudding and pie filling and 1 1/2 cups milk. Beat 2 minutes. Add 1 quart butter almond ice cream. Pour or spoon this on cracker crumbs in pan.

When ready to serve, top with Cool Whip and crumbs on top of Cool Whip. Refrigerate 24 hours. Ice cream on top.