Instructions: Soften ice cream while preparing crust. Place cookies in a food processor or blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13x9x2-inch dish.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream; mix well. Fold in whipped topping. Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

Yield: 12 to 15 servings

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