80 Ritz crackers
1 1/2 sticks butter
3/4 of a 1/2 gal. vanilla ice cream
2 boxes instant coconut cream pie filling
1 1/2 c. milk
1 (12 oz.) Cool Whip

Crush crackers, mix with sticks melted butter. Pat into a 9x13 pan.

Put vanilla ice cream into mixing bowl, soften slightly. Add the coconut cream pie filling and the milk. Beat well and pour over cracker crumbs. Refrigerate until set.

Spread 1 carton Cool Whip (12 ounce) over top and sprinkle with a few cracker crumbs and coconut. Refrigerate overnight.