Ice Cream Cake - cooking recipe

Ingredients

20 Ritz crackers, crushed
1/4 c. pecans, chopped
1 stick margarine, melted
1/2 gal. softened ice cream (vanilla or any kind you wish)
2 pkg. instant vanilla pudding (or any kind)
1 1/2 c. milk
1 large carton Cool Whip

Preparation

Mix the first 3 ingredients together and reserve 3 tablespoons for topping.
Press remaining mixture in the bottom of a 9 x 13-inch pan.
Set aside.
Mix ice cream, pudding and milk.
Beat until smooth, then pour into cracker crumb shell.
Chill 1 hour. Spread Cool Whip on top.
Sprinkle with remaining cracker mixture reserved from crust.
Serves 12.