50 Ritz crackers, crumbled
1 stick butter, melted
2 pkg. instant pistachio pudding
1 1/2 c. milk
1 qt. vanilla ice cream

Mix crackers and butter and line 9 x 12 pan. Put part way up sides. Bake 10 minutes at 350 degrees; cool.

Beat rest of ingredients for filling in mixer for 2 minutes and pour into cooled crust. Let stand for 15 minutes or longer. May be left overnight.

Spread 1/2 of a 9 ounce carton of Cool Whip over all. Just before serving cover with 1 cup toasted coconut. To toast coconut, heat in shallow pan at 350 degrees until golden brown, stirring frequently. This can be done when you are baking the crust - then place in jar until ready to use.