Ice Cream Cake - cooking recipe

Ingredients

60 Ritz crackers, crumbled
1 stick butter or margarine
1/2 gal. vanilla ice cream
1/2 c. milk
2 pkg. instant coconut cream pudding (3 1/8 oz.)
1 (8 oz.) container Cool Whip

Preparation

Melt butter or margarine.
Mix with crumbled Ritz crackers. Mix butter and crackers and line the bottom of a 13 x 9 x 2-inch pan.
Save some cracker crumbs for the top of the cake.
Soften ice cream.
Beat in the milk and instant pudding; mix well.
Place mixture over crumbs.
Top with Cool Whip and sprinkle crumbs over the top.
Refrigerate.