Ice Cream Cake - cooking recipe

Ingredients

70 Ritz crackers, rolled fine
1/2 lb. margarine, melted
1/2 c. chopped nuts (walnuts)
2 pkg. instant vanilla pudding
1 1/2 c. milk
1/2 gal. vanilla ice cream
9 oz. Cool Whip

Preparation

Mix together crackers, margarine and chopped nuts.
Pat in bottom of 9 x 13-inch baking pan (save 1/2 mixture for top of cake).
In mixing bowl, combine vanilla pudding and milk.
Mix and stir, then mix in ice cream.
Place on top of crumb mixture and refrigerate for 1/2 hour.
Add 1 (9 ounce) Cool Whip to top. (Will not need all Cool Whip.) Last sprinkle crumbs, that were saved, over top.
Try making the day ahead.
This is a great summer dessert.