20 - 24 servings
In a bowl, combine cracker crumbs and sugar; stir in butter.
Set aside 2 cups for topping.
Press remaining crumb mixture into one greased 15-in x 10-in. x 1-in. pan
Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and SUNNYD until smooth.
Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down.
Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving.