CRUST:

50 Ritz crackers, crushed
1/4 lb. butter, melted

FILLING:

2 pkg. coconut cream instant pudding
2 c. milk
1 qt. vanilla ice cream

TOPPING:

1 (9 oz.) pkg. Cool Whip
Toasted coconut

Mix crackers and butter together and press on bottom of 9x13x2 inch pan. Blend together pudding and milk as directed on package. Blend in ice cream and pour over crust. Let set about 1/2 hour in refrigerator. Spread Cool Whip over top and sprinkle with toasted coconut. Refrigerate about 8 hours before serving.