Butter Pecan Torte - cooking recipe

Ingredients

60 Ritz crackers
1 stick margarine, melted
2 boxes instant coconut cream pudding
1 3/4 c. milk
1 qt. butter pecan ice cream
1 large container Cool Whip

Preparation

Crush crackers; mix with the melted butter.
Pat out in a 9 x 13-inch pan (save 2 cups).
Beat pudding and milk for 2 minutes. Add ice cream; mix well.
Pour over the cracker crumbs.
Put Cool Whip on top, then sprinkle with the remaining cracker crumbs. Refrigerate overnight.
Serve.