60 Ritz crackers, rolled fine
1/2 c. butter, melted
2 pkgs. instant coconut cream or vanilla pie filling (3 3/4 oz.)
1 1/2 c. milk
1 qt. butter pecan ice cream, softened
1 lg. container Cool Whip

Combine cracker crumbs with butter. Divide in half. Place in bottom of 9 x 13 inch pan. Combine pudding with milk, beating for 2 minutes. Add softened ice cream. Spread on cracker crumbs in pan. Top with Cool whip then remaining cracker crumbs. Must freeze for 6 to 8 hours. Can be made the night before