2 c. Ritz cracker crumbs
1 stick butter, melted
3 boxes instant coconut cream or chocolate pudding
1 1/2 c. milk
1/2 gallon vanilla ice cream
Cool Whip

Mix together cracker crumbs and butter. Pat into 9 x 13 glass dish. Bake at 350 degrees for 5 minutes; cool.

Mix 3 boxes of pudding with milk. Add ice cream and beat with mixer for 10-15 minutes. Pour on top of cool cracker crust and put in refrigerator overnight.

Next day, top with Cool Whip. Cut into squares.