60 Ritz crackers, rolled into crumbs
1/4 lb. butter, melted
2 pkgs. instant coconut cream pudding
1 1/2 c. cold milk
1 qt. butter pecan ice cream, softened
9 oz. pkg. Cool Whip

Mix cracker crumbs with melted butter. Pat 3/4 of crumbs in 13"x9" greased cake pan.

Mix pudding mixes with milk and beat until thick. Add softened ice cream. Pour over crumbs. Then spread Cool Whip over mix and top with rest of the crumbs. Refrigerate.