ICE CREAM CAKE

Ingredients:

• 65 Ritz crackers, crushed
• 1/2 cup chopped nuts
• 1 stick oleo, melted
• 1/2 gallon ice cream (any flavor)
• 3 packages instant pudding mix (matching flavor to ice cream)
• 1/4–1/2 cup milk
• 1 (8 oz.) container Cool Whip

Instructions:

1. Mix crackers and nuts; reserve 1 cup for topping. Combine the rest with melted oleo and press into a 9x13-inch pan. Chill.
2. Soften ice cream slightly and mix with pudding and milk. Pour over the crust and chill for 30 minutes.
3. Frost with Cool Whip and sprinkle reserved cracker-nut mixture on top. Refrigerate or freeze before serving.