60 Hi Ho crackers
1/2 c. butter
1 pkg. instant French vanilla pudding
1 pkg. instant butterscotch pudding
1 1/2 c. milk
1 qt. butter pecan ice cream
9 oz. Cool Whip

Crush crackers. Melt butter and mix together. Spread 3/4 of mixture on bottom of 9 x 13 inch pan. In a large bowl add milk to the 2 packages of pudding and mix well with a mixer. Add the partially thawed butter pecan ice cream. Whip this all together and spread on crust. Over this spread the Cool Whip and then sprinkle remaining cracker crumbs on top. Refrigerate overnight. Serves 8-10.