|Posted on September 22, 2012 at 10:30 AM|
2 sleeves of Ritz Crackers
1 stick of butter
2 boxes of instant pudding (flavor of your choice)
1 1/2 cups of milk
1/2 gallon of ice cream (flavor of your choice)
Small container of Kool-Whip
Soften the ice cream for 20 minutes at room temperature.
Crush the ritz crackers and reserve one cup for later. Put the ritz crackers in the bottom of a 9 X 13 cake pan. Pour melted butter over the top and pat down.
Beat the milk and pudding together. Add and beat in the softened ice cream.
Pour on top of the cracker crumbs and spread evenly. Top with Kool-whip and reserved cracker crumbs. Refrigerate for several hours before cutting.
You can also pour the mixture into 2 graham cracker pie crusts and top with Kool-whip and graham cracker crumbs.
Our favorite combo is coconut pudding and vanilla ice cream. I've also done oreo pudding, chocolate fudge swirl ice cream, and a chocolate cookie crumb crust.
Sources: Sandy Norris and Mary Utley