Coconut Ice Cream Dessert - cooking recipe

Ingredients

60 Ritz crackers, crushed
8 Tbsp. butter, melted
1/2 gal. vanilla ice cream
1 1/2 c. milk
2 small pkg. instant coconut cream pudding
8 oz. carton Cool Whip

Preparation

Combine crackers and melted butter, reserving 1/4 cup crumbs. Pat remaining crumbs into bottom of 9 x 13-inch baking pan.
Let ice cream stand at room temperature for about 1/2 hour to soften. Add milk and pudding mix to ice cream and beat until smooth.
Pour over cracker crumbs.
Refrigerate to chill and set.
When ready to serve, spread with whipped topping and sprinkle with reserved 1/4 cup crumbs.
Tastes like good coconut cream pie!