Coconut-Ice Cream Dessert - cooking recipe

Ingredients

3 c. Ritz crackers (2 to 3 pkg.)
1 1/2 sticks margarine
1 1/2 c. milk
3 small pkg. instant coconut cream pudding
1/2 gal. vanilla ice cream
16 oz. Cool Whip

Preparation

Roll crackers into crumbs; stir in melted margarine.
Put half of the crumbs in the bottom of a 9 x 13-inch pan.
Save half for topping.
Mix milk and pudding and add slightly softened ice cream and Cool Whip; mix thoroughly.
Pour on top of crumbs, then sprinkle remaining crumbs over the top.
Store in freezer.
Thaw slightly for 15 to 30 minutes before serving.