In a food processor, pulse 65 Ritz crackers until they turn into crumbs.

Add 8 tablespoons of melted butter and pulse again until the crumbs are well coated with butter.

Reserve some of the crumbs for later use as a topping.

Transfer the rest of the crumbs to a 9x13 baking dish and press down on them with the back of a measuring cup to form a firm and even crust.

Place the baking dish in the fridge to set while you prepare the filling.

In a large mixing bowl, combine 5.1 ounces of instant vanilla pudding, 1.5 cups of whole milk, and 1.5 quarts of vanilla ice cream (or any flavor of your choice) using an electric mixer at low speed. Mix until the ingredients are well combined and the mixture is creamy and smooth.

Transfer the mixture to the prepared baking dish and use a spatula to spread it evenly over the crust.

Place the baking dish back in the fridge for about one and a half to two hours, or until the mixture sets.

After two hours, remove the baking dish from the fridge and scoop out 8 ounces of Cool Whip. Make sure the Cool Whip is not frozen and use a spatula to spread it evenly over the top of the mixture in the baking dish.

Sprinkle the reserved crumbs on top of the Cool Whip, spreading them out evenly as a topping.

Keep the dessert in the fridge and serve it cold. There's no need to put it in the freezer.

Enjoy this delicious no-bake vanilla dessert at any time!

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