1 qt. butter pecan ice cream
3 sm. boxes instant coconut cream pudding
3 c. milk
60 Ritz crackers
1/2 c. butter, melted
1 sm. tub Cool Whip

Crush crackers and add melted butter. Save about 2 tablespoons crackers to sprinkle on top. Pat the remaining firmly into the bottom of a 9"x13" pan. Mix pudding and milk. Add ice cream that has been softened. Pour into pan. Let stand in refrigerator for 10 minutes. Then spread Cool Whip on top. Sprinkle with rest of cracker crumbs.