70 crackers (Ritz)
3/4 stick butter, melted
1/4 c. sugar
2 sm. boxes vanilla instant pudding
2 c. milk
1 qt. vanilla ice cream
8 oz. Cool Whip

Crumble crackers; mix with butter and sugar. Reserve 1/2 cup of crumbs. Press the rest in 9 1/2 x 12 inch cake pan. Mix together vanilla instant pudding with 2 cups milk. Add 1 quart ice cream. Mix until smooth. Pour over crust. Chill until firm. Spread Cool Whip over top and add the rest of crumbs. Refrigerate.