Ice Cream Cake - cooking recipe

Ingredients

1/2 gal. vanilla ice cream
1 (8 oz.) container Cool Whip
2 pkg. instant coconut cream pudding
2 pkg. Ritz crackers, crushed (about 60)
1 stick oleo
1 1/2 c. cold milk

Preparation

Save 1/4 cup of crumbs.
Melt oleo in a 9 x 13-inch pan.
Add Ritz cracker crumbs and pat to form a crust.
Mix ice cream until softened.
Add milk and pudding and beat only two minutes.
Pour over crust.
Refrigerate until firm; top with Cool Whip and remaining 1/4 cup of Ritz cracker crumbs.