50 Ritz crackers
1 stick butter
1/2 gallon vanilla ice cream
2 sm. pkgs. coconut instant pudding
1 1/2 c. milk
1 (16 oz.) Cool Whip
1/2 c. Ritz cracker crumbs

Roll crackers into crumbs; save 1/2 cup for topping. Melt butter and add to crumbs. Press into 9x13 inch pan. Soften ice cream; combine with milk and pudding. Pour over crumbs and put in freezer. After frozen, spread Cool Whip on top and sprinkle reserved crumbs on top. Put back in freezer and set a while before cutting.