60mashed in plastic bag to crumbs
1/4 cup softened butter
1/2 gallon French Vanilla Ice Cream melted, but not soupy (get good
2 small packs instant pudding mix
1-1/4 cups cold whole milk
1 tub of
Take about two-thirds of the crushed crackers and add to the softened butter
(start with less, you can always add more) and mix
together until it forms a "wet" mix that can be pressed into the bottom of a 9 x
13-inch baking pan.
Mix the pudding into the milk and stir in the softened ice cream. Pour over the
pressed cracker/butter crumbs.
Cover the top with whipped cream and sprinkle the remaining cracker crumbs on
It must be kept cold, and it's best if it sits for an hour or so before served.
NOTE: If you don't care for coconut cream, you can use 1 pack vanilla and 1
pack banana cream, or whatever you like.