Directions

• In a small bowl, combine cracker crumbs and butter; set aside 2
• tablespoons for garnish. Press remaining crumb mixture onto the
• bottom of an ungreased 10-in. springform pan. Place on a baking
• sheet. Bake at 375° for 8 minutes or until edges begin to brown.
• Cool on a wire rack.
• In a large bowl, combine the ice cream, milk, dry pudding mixes and
• vanilla; beat until smooth. Fold in half of the whipped topping.
• Pour over crust. Cover and freeze for 1 hour or until firm.
• Spread with remaining whipped topping and sprinkle with reserved
• crumb mixture. Freeze for at least 3 hours or until firm. Remove
• from the freezer 15 minutes before serving. Yield: 12 servings.