Vanilla & Coconut Cream Ice Cream Cake
With its very subtle coconut cream flavor this sweet and salty Ice Cream Cake is sure to be a warm weather favorite. And it's super easy to make.
- 2 1/2 sleeves Ritz Crackers full size
- 4 tbsp butter melted
- (2)1.5 quart vanilla ice cream
- 1/2 cup milk
- (2) small boxes Jell-O Instant Coconut Cream Pudding & Pie Filling
- 8 oz Cool Whip
Set ice cream out to soften. You want a consistancy that is stirrable. Meanwhile, crush your Ritz crackers in a medium sized bowl. You don't want any really big pieces. Reserve approx. 1/2 cup for later. Add your melted butter to your crushed crackers and stir. In a 9 x 13 pan, cover the bottom with the crackers and press to firm them. Set aside.
In a large bowl, empty one container of softened ice cream. Add 2 more cups from the second container and refreeze the rest. Pour the milk into the ice cream and stir. Add one box of instant pudding and stir. Add the second box of instant pudding and stir until completely mixed. Scoop the ice cream into the pan and spread evenly over the cracker base. Spread the cool whip over the ice cream. Sprinkle the reserved crushed Ritz crackers evenly over the entire top. Cover and freeze for several hours or at least one day.
To serve, set pan on counter to allow ice cream cake to soften slightly. Scoop out with a spoon or spatula. Enjoy.