60 Ritz crackers, crushed fine
1/4 c. sugar
1 stick butter, melted
1/2 gallon vanilla ice cream, softened
3 small boxes instant coconut pudding
1 c. milk
8 oz. Cool Whip
1/2 c. toasted coconut

Combine first three ingredients. Press into a 9"x13" pan and chill. In large bowl, mix ice cream, pudding and milk. Spread over crust. Top with Cool Whip and coconut. Refrigerate 24 hours.