60 Ritz crackers, crush & save 1/2 c.
1 stick butter, softened
1 qt. vanilla ice cream, softened
2 pkgs. instant coconut cream pudding
1 1/2 c. milk
1 c. coconut
9 oz. Cool Whip

Mix crackers and butter and press into 9 x 13 inch pan. In large bowl mix ice cream, milk and pudding until blended. Pour mixture over crust. Let set until firm. Spread Cool Whip over pudding. Toast coconut on cookie sheet about 3 minutes. Watch it so it doesn't burn. Mix with reserved crumbs and sprinkle over top.