Ritz Cracker Cake
60 Ritz crackers smashed to bits in a bag
1/4 c. softened butter
1/2 gal. French Vanilla Ice Cream melted, but not soupy (get good stuff)
2 small pks. instant coconut cream pudding mix (I don’t care for coconut, therefore I use 1 pack vanilla and 1 pack banana cream, you use what you like)
1 1/4 c. cold whole milk
1 tub of whipped cream
Take about two thirds of the crushed crackers and add to the softened butter (start with less, you can always add more) and mix together until it forms a “wet” mix that can be pressed into the bottom of a 9 x 13 inch baking pan. Mix the pudding into the milk and stir in the softened ice cream. Pour over the pressed cracker/butter crumbs. Cover the top with whipped cream and sprinkle the remaining cracker crumbs on top. It must be kept cold, and it’s best if it sits an hour or so before served.