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Coconut Ice Cream Cake
Ingredients
60 Ritz or Townhouse crackers, rolled (about 2 sleeves) 1 stick margarine, melted 1/4 cup sugar 1/2 gallon vanilla ice cream - softened 1 cup milk 3 small boxes INSTANT coconut pudding 8 oz. Cool Whip shredded coconut Directions Mix crackers, margarine and sugar. Press mixture into bottom of 13 x 9 dish. DO NOT BAKE. Mix ice cream, milk and coconut pudding well. Spread on crust. Top with cool whip and sprinkle top with coconut. Refrigerate 2 hours before serving. DO NOT FREEZE. NOTE: Mix by hand, not with mixer. Try to make this the night before.
Submitted by Peggy K.
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