Ice Cream Cake - cooking recipe

Ingredients

2 stacks Ritz crackers
1/2 gal. vanilla ice cream, softened
2 pkg. instant coconut cream pudding
1 1/2 c. whole milk
Cool Whip
1 stick oleo

Preparation

Crush crackers and save
1/3 cup.
Melt 1 stick oleo in 9 x 13-inch pan; add
crackers; mix and pat into pan.
Mix ice cream, pudding
and milk
and
pour
over
crackers.
Put
in refrigerator, not freezer, until it sets.
Spread with a layer of Cool Whip and
sprinkle
1/3
cup
crushed crackers on top. Refrigerate.