1/4 lb. butter
2 stacks Ritz crackers (about 70)
3 tbsp. powdered sugar
1/2 gallon vanilla ice cream
1/2 c. chopped nuts
1 1/2 c. milk
2 (3 oz.) pkgs. instant coconut cream or pistachio pudding
9 oz. carton Cool Whip, softened

Melt butter. Crush the crackers. Mix well with the nuts and powdered sugar. Put a little over half the mixture in a 9"x13" pan. Save the other half for the top. Let the ice cream soften. Mix the 1 1/2 cups milk with the pudding. Beat together with ice cream until smooth. Fold in the softened Cool Whip. Pour over crust and top with remaining crumbs. Freeze.