Place graham crackers in bottom of ungreased 13x9-inch pan to form crust.Spoon and spread ice cream evenly over graham crackers. Place in freezer.
In small bowl, combine pudding mix and milk; beat 1 minute or untilthickened and smooth. Add ice cream topping; beat until smooth. Spread overice cream layer. Cover with foil; freeze at least 2 hours or until firm.
To serve, let stand at room temperature for 5 to 10 minutes. Cut into squares.