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Ice Cream Pudding
Roll crackers fine; reserve 3/4 cup for topping. Add remaining crackers to butter and mix well. Pat into bottom of 9 x 13-inch pan for crust. Mix pudding and milk until thick, then add softened ice cream and mix. Pour mixture over crumbs, top with whipped topping and reserved crumbs. Refrigerate.
I grew up in a Pennsylvania Dutch family and community. There were many traditional dishes that were always served, however, occasionally new dishes were introduced. When someone in our family got a good recipe, it spread like wildfire. It is often hard to know the actual origin, and of course everyone has a little different interpretation of the first time it was used. Here is a recipe that was a favorite for family gatherings. It seems to me that certain people were usually expected or unofficially designated to bring a certain dish because they made it best. They are still favorites among the "younger" women in the family.
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