• 2 sleves Ritz crackers, finely crushed
  • 1 stick Butter, melted
  • 3 pkgs. Jello instant Pudding*
  • 3/4 c. Milk
  • 1/2 gallon Ice-Cream*, softened
  • 8 oz. tub of Cool Whip
  • Mix Ritz crackers and butter until crumbs are well moistened. Reserve 1/2 cup for topping; press remaining crumbs in 9" x 13" pan.
  • In a large bowl, mix one pudding packet, milk and 1/2 cup of ice cream with electric mixer until smooth. Slowly mix in remaining pudding packets and ice cream, adding alternately and mixing until each addition is smooth. Pour over cracker crumbs. Top with Cool Whip; sprinkle reserved crumbs on top. Refrigerate until serving time. Cut in squares to serve.
  • * The original recipe cals for coconut cream pudding and vanilla ice cream. The dessert is very good with cheesecake pudding and vanilla or strawberry ice cream, or chocolate pudding and chocolate or rocky road ice cream.

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