60 Ritz crackers
1 1/4 sticks butter or margarine
1/2 gallon vanilla ice cream, softened
2 boxes coconut cream instant pudding
1 cup milk
1 (4 ounce) small container Cool Whip
Mash Ritz crackers into crumbs. Melt butter; mix together and press into bottom of 9 x 13-inch pan. Bake at 375 degrees F. Let cool.
Mix ice cream, pudding and milk; pour over crumb mixture. Refrigerate for 1 hour.
Cover completely with Cool Whip. Sprinkle with coconut. Keep in refrigerator.