This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peach Refrigerator Squares

2/3 cup Butter Flavor Crisco
2 cups graham cracker crumbs
1/3 cup sugar
1 quart vanilla ice cream, softened
1 package (3 3/4 ounces) instant lemon pudding mix
1 cup milk
1 can (16 ounces) sliced peaches, drained and chopped

Preheat oven to 350°. In 1 quart saucepan melt Butter Flavor Crisco. Remove from heat. Stir in graham cracker crumbs and sugar. Reserve 2 tablespoons for top. Press remaining crumbs into bottom of 13×9 inch pan. Bake at 350° for 10 minutes. Cool on wire rack.

In large mixing bowl combine softened ice cream, pudding mix and milk. Beat at low speed of electric mixer until blended. Fold in peaches. Spread over cooled crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours, or until set. Cut into 12 pieces. Makes 12 servings.