60 Ritz crackers
1 stick butter
1/2 gallon French vanilla ice cream (or plain vanilla)
2 pkg. instant banana pudding
1/2 c. milk
8 oz. Cool Whip

Melt butter. Crush crackers and mix with melted butter. Press mixture into bottom of 9x13 inch baking dish. Save some to sprinkle on top.

Mix ice cream, pudding and milk together well (use mixer). Spread on top of cracker crust and top with 8 oz. Cool Whip. Sprinkle with saved cracker crumbs. Refrigerate several hours or overnight. Do not freeze. Comes out beautifully to cut into squares.