60 Ritz crackers, crushed
1/2 c. butter, melted
2 (3 1/2 oz.) pkg. instant coconut cream pudding
1 qt. butter pecan ice cream
1 (8 oz.) tub Cool Whip
1 1/2 c. milk

Combine crackers and butter; save 1/2 of crumb mixture for topping. Line a 9 x 13 inch pan with 1/2 of remaining crumbs. Combine pudding and milk. Beat for 2 minutes. Mix in softened ice cream and pour over crust. Spread Cool Whip evenly on top. Sprinkle remaining crumbs on top. Refrigerate overnight or at least 10-12 hours.