• 1 quart butter pecan ice cream, softened
• 2 small pkgs. instant vanilla pudding
• 1 3/4 C. milk
• 1 large cool whip
• 40 Ritz crackers
• 1 stick margarine or butter, melted

1. Mix pudding and milk on low speed with mixer then add to softened ice cream.
2. Pour into 9 X 13 glass pan.
3. Frost with thawed cool whip.
4. Refrigerate.
5. Crush the crackers and mix with the melted margarine. (A ziplock bag is great for this task).
6. Sprinkle on top of dessert and chill for 2 to 4 hours prior to serving.

I was served this dessert many times by a dear friend who was a great cook. We spent hours reading cookbooks and I never figured out if we just loved to cook or if we didn't have a life :):) This dessert serves a crowd and keeps well in the fridge. The topping of the crackers provides an interesting mix of salty and sweet. Enjoy!!