45 Ritz crackers, crushed
3/4 cup butter or margarine, melted
1-1/2 cups milk
2 small packages instant pistachio pudding
1 quart vanilla ice cream
8 oz. container of Cool Whip

Mix the crushed crackers and the melted butter together and pat into a 9x13-inch pan. Bake for 10 minutes in a preheated 350 degree oven. Cool. Beat the pudding with the milk, add the ice cream and mix well. Pour onto the cooled crust. Top with the Cool Whip. Refrigerate about 6 hours or overnight.Yummmmm!!

HINT! Easy and tasty dessert. Sprinkle chopped/shaved chocolate on top for extra flavor.