This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
60-70 Ritz crackers
1 stick butter (melted)
1 1/2 cups milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
2 - 8oz. containers Cool Whip (thawed)
1 qt. premium vanilla ice cream (softened)
Place the Ritz crackers a few at a time in a heavy plastic bag--crush with a rolling pin. Repeat with all crackers. Reserve 1 cup of the crushed crackers for later. Place the rest of the crushed crackers in a bowl with the melted butter--mix. Press the cracker/butter mixture into a greased 9 x 13 cake pan--use a wooden spoon to smooth it out, and then bake it at 350 degrees for 8-10 minutes. Cool the cracker crust after removing from oven. In a mixer add the two boxes instant pudding and the milk--beat until smooth. Add one container of Cool Whip to the mixer--beat well. Add the softened ice cream a few scoops at a time--beat. Pour entire mixture over the crackers in the cake pan. Freeze the entire pan overnight. The next day, remove from freezer, top with the other container of Cool Whip. Sprinkle the reserved crushed crackers on top. Keep frozen.