40 Ritz crackers
1 stick butter
1 1/2 c. milk
1/2 gal. vanilla ice cream
2 (4 oz.) pkgs. instant pistachio pudding
Cool Whip topping
1-2 Heath bars, frozen and crushed

Mix finely crushed crackers and melted butter and pat evenly into 13 x 9 x 2 inch pan. Bake at 350 degrees for 10 minutes until golden brown. Cool. Allow ice cream to soften while mixing pudding with milk until smooth. Mix with ice cream. (Add green food coloring at this point, if desired.) Pour into cooled crust and freeze. Before serving, spread top with Cool Whip and sprinkle with crushed Heath bars. Allow dessert to soften for 20 minutes before serving. Serves 16. For variety, why not try butterscotch, chocolate or butter pecan pudding.