Ice Cream Cake - cooking recipe

Ingredients

80 Ritz crackers
1 1/2 sticks oleo, melted
2 pkg. instant vanilla pudding
1 (8 oz.) container Cool Whip
2/3 of 1/2 gal. strawberry ice cream
1 1/2 c. milk

Preparation

Crush crackers fine.
Save 1/2 cup for topping.
Mix crackers and oleo.
Spray pan with Pam.
Line pan with crumb mix.
Press down.
Mix ice cream, pudding and milk with beater.
Spread mixture in pan and refrigerate for several hours.
Spread Cool Whip on top. Sprinkle remainder of cracker crumbs on top.
Will make a 9 x 13-inch cake or 2 square 7 x 7-inch cakes.
Can be frozen.
(Cover to freeze.)