3/4 of half gal. vanilla ice cream
2 pkgs. instant pudding (coconut cream, chocolate or lemon), 3 oz.
3/4 c. milk
8 oz. Cool Whip

CRUST:

1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter (melted)

Combine crumbs and sugar in medium bowl. Stir in butter. Blend. Pack firmly in 9x13 dish. Chill.

Let ice cream soften so you can beat it with a fork. Add pudding and milk. Beat with fork until blended. Pour over crust and refrigerate. Let set up then spread Cool Whip over top.