60 Ritz crackers
1/2 c. butter, melted
2 pkgs. instant coconut cream pudding
1 1/2 c. milk
1 qt. softened butter pecan ice cream
1 (9 oz.) Cool Whip
9 x 13 inch pan

Crush crackers into crumbs and put 2/3 on bottom of pan with melted butter. Beat 2 packages of coconut cream pudding with 1 1/2 cups milk for 2 minutes. Fold in 1-quart softened butter pecan ice cream into pudding mixture. Put mixture over cracker crumbs. Put 9 ounce Cool Whip on top. Sprinkle remaining 1/3 crumbs on top. Must refrigerate 8 to 10 hours before serving. Keep in refrigerator at all times. Serves approximately 15 to 16.