Last saved by: Freda Lynn Hedrick

THANKS – A – LOT ICE CREAM CAKE

1 pkg. Thanks-A-Lot Cookies (crushed)
1 c. Butter (melted)
1/2 c. White Sugar
1/2 Gallon Vanilla Ice Cream (softened)
1/2 c. Milk
2 (3.4 oz.) pkg. Instant Vanilla Pudding Mix
1 (12 oz.) Container Frozen Whipped Topping (thawed) 

Combine Thanks-A-Lot cookies, butter and sugar in a 9x13 inch baking dish and press mixture into sides and bottom of dish. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, and pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving. Refrigerate until served. Makes: 6 to 8 servings 
                                                       															ABC Bakers