(by Shirley McNevich)
Crust: 2 sleeves Ritz crackers (crushed); 1 1/2 sticks Parkay margarine (softened)
Filling: 3 - 3oz. boxes Jell-O instant coconut pudding mix; 2 cups milk; 1/2 gallon good quality vanilla ice cream (softened); 1 - 8oz. Cool Whip (thawed)
In a bowl add the crushed crackers and softened Parkay--mix well. Press the cracker mixture into the bottom of a glass 9 x 13 baking dish. Refrigerate the crust for 1 hour. In a mixer add the 3 boxes of pudding mix and milk--beat. While the mixer is running keep adding scoops of ice cream to the mixture until all of the ice cream is in the mixture and the mixture is smooth. Pour the mixture into the cold crust. Refrigerate overnight. Serve each piece with a scoop of Cool Whip.