1 (8 oz.) box Ritz crackers, crushed
1 stick butter, melted
4 tbsp. sugar
2 (7 oz.) pkg. instant vanilla pudding
2 c. milk
1 qt. vanilla ice cream, slightly softened
1 (8 oz.) pkg. Cool Whip

Mix crackers, butter, and sugar. Pat half of mixture into 9x13 inch pan. Save the other half for topping. Beat pudding and milk. Add ice cream and beat until thick. Pour into crust. Cover with Cool Whip. Put other half of crackers on top. Store in refrigerator until ready to serve. Can be made day before. Don't freeze. Serves 15-16.