1 qt. butter pecan ice cream, softened
90 Ritz crackers, crushed
1 1/2 sticks butter, melted
1 pkg. (sm.) instant French vanilla pudding mix
1 pt. whipped topping

Allow ice cream to soften while preparing crust. For crust mix butter and cracker crumbs. Press into two 9 inch pie pans, reserve 1/2 cup crumb mixture for topping. Add softened ice cream to whipped topping, stir in dry pudding mix, until well blended. Pour into crumb crust. Garnish with remaining crumbs. Freeze.