Coconut Delight

A fluffy refrigerated dessert that has a surprising ingredient

Ingredients

3 sm. boxes instant coconut cream pudding 1/2 gallon Mayfield vanilla ice cream, softened 2 C. milk 1 1/2 sleeves Ritz crackers, finely crushed 1 stick butter 1 - 8 oz. Cool Whip 1 1/2 C. toasted coconut

Nutritional information

No nutrition information available

Instructions

Melt butter. Add to Ritz crackers. Press into a 13X9 cake pan. Set aside. Using your Cuisinart mixer (with beater) on Speed 4-5, beat pudding, milk and softened ice cream (must be Mayfield) until well-blended and fluffy (about 3 minutes). Pour over crust. Top with a thin layer of Cool Whip. Top with toasted coconut. Refrigerate 2 days for maximum results. Will keep in refrigerator for 5-7 days.