Print Recipe

Coconut Cream Delight


  • 80 Ritz crackers (2 stacks)
  • 3/4 of 1/2 gallon vanilla or French vanilla ice cream
  • 1 stick (1/2 cup) butter
  • 1 1/2 cups milk
  • 2 small boxes Jell-O Instant Coconut Cream Pudding
  • 1 (8 ounce) container Cool Whip
  • Toasted coconut


  1. Crush Ritz crackers with rolling pin.
  2. Melt butter and mix with Ritz crackers and press into a 9 x 13-inch pan.
  3. With electric mixer, mix milk and instant coconut cream pudding until blended. Add ice cream and continue mixing. Pour over Ritz crackers and place in freezer to set (about 1/2 hour).
  4. Toast coconut in the oven until lightly browned.
  5. Remove dessert from freezer and cover with Cool Whip; sprinkle with toasted coconut. Keep in freezer.
  6. Remove from freezer about 2 hours before serving.
  7. Store leftovers in the refrigerator.

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