Shelly's Recipe

VANILLA DELIGHT

Category: Layered Desserts

2 stack butter crackers, crushed
1/2 cup butter, softened
2 small pkgs instant vanilla pudding
1 1/2 cups milk
1 quart French vanilla ice cream, softened
1 large container frozen whipped topping

Reserve 1/2 cup cracker crumbs for topping. Melt butter and mix with remaining crackers. Press mixture into a 13x9 inch baking pan.

In a large bowl, combine pudding, milk and ice cream until mixture is smooth. Pour over crust. Refrigerate 10 minute.

Spread whipped topping over pudding mixture and sprinkle with reserved cracker crumbs on top. Refrigerate at least 2 hours before serving. Refrigerate leftovers.

NOTE: Do not freeze.