Ice Cream Cake - cooking recipe

Ingredients

2 pkg. Ritz crackers, crushed (reserve 1/4 c.)
1/2 gal. vanilla ice cream (Breyers), softened
1 1/2 c. milk
2 (3 oz. size) pkg. instant coconut cream pudding
1 stick margarine
1 container Cool Whip

Preparation

Pour melted margarine over Ritz cracker crumbs and press into a 9 x 13-inch cake pan to make crust.
Beat ice cream, milk and pudding about 10 minutes.
Pour onto crust.
Refrigerate for 3 or 4 hours.
Spread Cool Whip on top and sprinkle the 1/4 cup reserved crumbs on top.
Keep refrigerated.