75 Ritz crackers

Crumble into fine pieces.

1/4 lb. butter

Melt and add crumbs. Put half mixture in 9x13 pan. Save 1/2 for topping.

Mix with electric mixer:

1/2 c. milk
2 pkgs. coconut cream instant pudding
1/2 gal. vanilla ice cream (soften to mix easier)

Pour over crumbs in pan and cover with 9 ounce Cool Whip. Top with remaining crumbs. Sprinkle with toasted coconut. Chill in refrigerator at least 2 hours. Serves 12-16. (1/2 of recipe fills 8x8 pan.)