Ice Cream Dessert

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 9×13 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.

Betty Bowers
Front Royal