RITZ CRACKER CAKE

60 Ritz crackers, crushed fine in ziploc bag, divided use
1/4 cup butter, softened
1/2 gallon French vanilla ice cream, melted but not soupy
2 pkgs (3.4 oz each) jello instant coconut cream pudding (or 1 coconut and 1 banana flavor)
1 1/4 cups cold milk
1 (8 oz) container Cool Whip, thawed

Mix 2/3 of the crushed Ritz crackers with butter until if
forms a moistened mix. Press into bottom of a 9 x 13-inch
baking pan.

Mix instant pudding with milk and stir into softened ice cream. Pour pudding/milk/ice cream mix into the baking pan with the pressed cracker/butter crumbs.

Cover the top with Cool Whip and sprinkle the remaining 1/3 of Ritz cracker crumbs on top.

This should be kept cold. It's best if it is chilled for an hour before serving.