2 rolls Ritz crackers, crumbled
1 stick butter
1 qt. vanilla ice cream, softened
1 small box French vanilla instant pudding
2 small boxes coconut instant pudding
1 1/2 c. milk
1 large Cool Whip
2 c. toasted coconut

Crumble crackers in a 9 x 12-inch dish. Melt butter and pour over cracker crumbs. Mix well. Press out to cover bottom of dish. Mix pudding and milk until mixed well. Add softened ice cream; blend well until smooth. Pour on top of cracker crumbs. Top with Cool Whip. Cover with coconut.

To toast coconut, spread thin layer on cookie sheet. Place in 375°F oven and shake often until brown.