Ingredients
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60 Ritz crackers
1 stick margarine
1/2 c. pecans, chopped
1/2 gal. vanilla ice cream
1 small box vanilla instant pudding
1 small box butter pecan instant pudding
8 oz. Cool Whip
Preparation
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Roll crackers; put into a 9 x 13-inch pan.
Melt margarine and pour over crumbs.
Add pecans and mix well.
Reserve 1/2 cup for topping and spread evenly in pan.
Melt ice cream (almost soupy). Mix in dry pudding and pour over crumb mixture.
Spread Cool Whip over all and sprinkle on your 1/2 cup reserved topping.
Freeze overnight.
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