1 16 oz box club crackers, crushed
2 sticks margarine, melted
3 small boxes instant lemon pudding
3¾ cups milk
1quart vanilla ice cream, softened
8 oz cool whip
Combine crackers and margarine. Pat into 9 x 13 pan, reserving ½ cup for top. Beat pudding and milk until almost thickened. Add ice cream. Pour over crust. Refrigerate. Before serving, spread cool whip over pudding mixture and top with remaining crumbs.