Ingredients
2-1/2 cups crushed butter-flavored crackers (about 68 crackers)1/2 cup plus 2 tablespoons butter, melted1/2 gallon vanilla ice cream, softened1/2 cup 2% milk1 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix1 cup sweetened shredded coconut, divided1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish.
In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving.
