70 butter crackers, crushed into crumbs
1/2 cup melted margarine
1/2 cup chopped pecans
1/2 gallon vanilla ice cream
3 four ounce packages vanilla instant pudding
1 cup Carnation Evaporated Milk
16 ounces non dairy whipped topping
Combine cracker crumbs, margarine and pecans in a large bowl; mix together well. Save 1/2 cup of crumb mixture for top.
Press remaining mixture into bottom of a buttered 9 x 13 inch dish. Beat softened ice cream, pudding mix and milk in large mixer bowl until fluffy. Spread over crumb mixture. Top with whipped topping; sprinkle with remaining 1/2 cup crumb mixture. Chill in refrigerator 3-4 hours until set. Cut into pieces and serve.
Not a NESTLÉ®-tested recipe.