Coconut Cream Dessert - cooking recipe

Ingredients

1/2 gal. vanilla ice cream
2 rolls Ritz crackers
1 1/2 sticks oleo
3 (3 oz.) instant coconut pudding
2 c. milk
9 oz. Cool Whip

Preparation

Set out 1/2 gallon ice cream to soften.
Roll crackers fine. Melt oleo and combine with crumbs, except a handful saved out for on top.
Pat mixture on bottom of 9 x 13-inch pan.
Beat together pudding and milk.
Fold into the ice cream.
Pour over crumb crust.
Top with Cool Whip.
Sprinkle with crumbs. Set in refrigerator for 8 hours.
Cut in squares.
Fast and easy.