1Mix first two ingredients
and press into a 9x13 glass pan
In large mixing bowl, mix ice cream, pudding and milk until well blended.
Pour mixture over crust and refrigerate until firm (1/2 hr. to 1 hour).
Spread cool whip over pudding.
Toast coconut (on cookie sheet)
Bake 350 for 3 or 5 min.
Sprinkle toasted coconut over top. Refrigerate. Delicious!!!! DON'T FREEZE
2Can be made with and flavor
Chocolate pudding and Chocolate Ice Cream
ALSO YOU CAN USE LEMON PUDDING WITH VANILLA ICE CREAM
NO COCONUT, ADD A LITTLE LEMON JUICE TO LEMON PUDDING
ZEST SOME LEMON PEEL FOR ON THE TOP.
ALSO YOU CAN USE BUTTERSCOTCH PUDDING ETC.