60 Ritz Crackers (about 11/2 pkg.)
1 stick margarine
½ gal. vanilla ice cream (softened)
2 small boxes instant coconut cream pudding
½ c. milk
1 (8 oz.) Cool Whip
Roll crackers with rolling pin to make fine. Melt margarine and mix with crumbs. (Save about ¼ c. to decorate on top). Spread and press crumbs in 9x13 sheet cake pan. In large mixing bowl, sprinkle dry pudding on softened ice cream. Add milk. Stir until mixed and smooth. (I use a mixer) Pour on top of crumb mixture. Put in refrigerator for at least 1 hour. Top with Cool Whip. Sprinkle reserved crumbs on top (*You could sprinkle coconut on top if desired instead of reserved crumbs) Keep refrigerated until ready to serve.