60 Ritz crackers, crushed
1/2 c. butter, melted
2 pkgs. instant coconut cream pie filling (3 3/4 oz. per package)
1 1/2 c. milk
1 qt. butter pecan ice cream, softened
1 lg. tub of Cool Whip (9 oz.)

Combine cracker crumbs with the melted butter. Divide in half and place half in the bottom of a 9 x 13 inch pan. Combine the pudding with milk, beating for about 2 minutes, then add the softened ice cream and spread on the cracker crumbs in pan; top with the Cool Whip. Top with the remainder of the cracker crumbs and melted butter. Must refrigerate eight to ten hours. This can be made the night before.

Yield: Fifteen servings, recipe can be divided in half, using flour and one half ounce tub of Cool Whip.