1/2 box Ritz crackers
1 pkg. butter pecan pudding (instant)
1 qt. vanilla ice cream
1 (12 oz.) container Cool Whip
3/4 stick butter

Finely grind Ritz crackers and add melted butter. Mix well and press into 10 x 13 inch cake pan. Freeze for several hours. Prepare instant pudding and melt ice cream. Mix; pour onto frozen crust. Freeze overnight. When mixture is frozen, spread Cool Whip over top. Freeze 1-2 hours. Serve slightly thawed.