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Frozen: Coconut Dessert




Source of Recipe


Judy Hensley


List of Ingredients




Crust:
1 1/2 rolls of Ritz Brand crackers, crushed
1 stick (1/2 cup) margarine, melted

1. Combine cracker crumbs and margarine together, press into an ungreased 13 x 9 x 2-inch pan.

Filling:
3 boxes coconut instant pudding
2 1/2 cups milk

1. Combine pudding mix and milk well, then slowly add:

1/2 gallon vanilla ice cream, softened
1 cup sweetened flaked coconut



Recipe



2. Spread filling over prepared crust and top with:

1 (12-ounce ) container non-dairy whipped topping
Toasted coconut for sprinkling over top

3. Store in freezer. Remove from freezer several minutes before serving.

YIELD: 12 Servings