Crush 2 sleeves of Ritz crackers and mix with 1 stick melted butter. Press in bottom of 9 x 13 inch pan
Mix together 3 boxes instant coconut cream pudding and 1 1/4 cups milk. Mixture will be thick.
Fold in 1/2 gallon softened vanilla ice cream.
Top with a container of cool whip and toasted coconut. Keep refrigerated for 3 hours or overnight.
To toast coconut, place a layer of coconut on a cookie sheet and bake in a 350 degree oven until toasted, stirring occasionally. My friend, Leona, makes this and uses low fat Ritz crackers, fat free butter, skim milk, sugar free pudding, fat free ice cream and light cool whip. I had trouble finding instant coconut pudding once, so I used vanilla pudding and added 1-2 teaspoons coconut extract. My friend, Sue, adds some coconut to the pudding mixture.
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