60 Ritz crackers, crushed fine
1 stick plus 1 tbsp. butter, melted
1/2 gallon French vanilla ice cream
1 sm. box instant coconut pudding
1 1/4 c. milk
8 oz. Cool Whip

Mix Ritz crackers and melted butter; press into a 9 x 13 inch pan. Do not bake. Soften ice cream, then mix the pudding and milk into the ice cream. Mix well. Spread over crust. Chill. Top with Cool Whip and top with as much toasted coconut as you like. (I usually use about 1/2 bag.)

To toast coconut, put on cookie sheet in 250 degree oven and stir often to keep it from burning. Leave in oven until golden brown.