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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 2 pkg. Ritz crackers, crushed (reserve 1/4 c.)
- 1/2 gal. vanilla ice cream (Breyers), softened
- 1 1/2 c. milk
- 2 (3 oz. size) pkg. instant coconut cream pudding
- 1 stick margarine
- 1 container Cool Whip
Method
- Pour melted margarine over Ritz cracker crumbs and press into a 9 x 13-inch cake pan to make crust.
- Beat ice cream, milk and pudding about 10 minutes.
- Pour onto crust.
- Refrigerate for 3 or 4 hours.
- Spread Cool Whip on top and sprinkle the 1/4 cup reserved crumbs on top.
- Keep refrigerated.
