1 stick butter, melted
1 c. coconut
1 c. chopped pecans
2 stacks Ritz crackers, crushed
1 c. milk
2 pkg. vanilla pudding
1/2 gal. vanilla ice cream, softened
1 (16 oz.) container Cool Whip

Mix butter, coconut, pecans and crackers together with a fork. Save 1/2 of mixture for topping. Mix milk, pudding and ice cream together until thickened.

To assemble trifle:

1st Layer: Half cracker crumbs.

2nd Layer: Half of pudding mixture.

3rd Layer: Half of Cool Whip.

Repeat first through third layer, finishing with Cool Whip. Top with reserved cracker crumbs. Refrigerate for 2 hours before serving.

You can make this dessert in a 9 x 13-inch pan. Save 1 cup of cracker crumbs for topping. Press rest of crumbs in bottom of pan. Top with pudding. Top with Cool Whip. Sprinkle reserved crumbs on top.