1 1/2 pkg. graham crackers
2 boxes instant coconut cream pudding
1 c. milk
1 container Cool Whip
Nuts, optional
Melted butter, enough to moisten graham cracker crumbs
1/2 gal. vanilla ice cream, softened
Coconut
Cherries (optional)

Crush the graham cracker crumbs. Melt enough butter to moisten crumbs; mix. Reserve 1/4 to 1/3 cup of graham cracker crumbs for top. Pat remaining crumbs in 9 x 13 inch pan.

Put pudding mix, milk and soft vanilla ice cream in mixer. Blend at low speed until thoroughly mixed. Pour mixture into pan. Spread Cool Whip over top. Garnish with reserved graham cracker crumbs, coconut, nuts and cherries.