#2267 - Coconut Cream Dessert

(by Shirley McNevich)

2 sleeves of Ritz crackers (crushed)
1 1/2 sticks butter (melted)
1 1/2 cups milk
3 - 3oz. boxes Jell-O INSTANT coconut cream pudding mix
1/2 gallon of good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed crackers and melted butter--stir to mix. Take out 1 cup of the cracker mixture and set it aside. Press the remaining cracker mixture into a greased 9 x 13 greased cake pan. In a mixer add pudding mixes and milk--beat. Add softened ice cream--beat until smooth. Pour the ice cream mixture over the cracker crust in the cake pan. Place cake pan in freezer for 1 hour, then remove it--spread Cool Whip over the top and sprinkle reserved cracker mixture over the Cool Whip. Return it to the freezer overnight. Thaw slightly before cutting.