2 c. Ritz cracker crumbs
1 stick butter, melted
3 tbsp. sugar

Blend well. Press into 9 x 13 inch pan. Reserve 1/4 cup crumbs for top.

FILLING:

2 pkg. instant pistachio pudding
2 c. milk, maybe a scant less

Beat 2 minutes until thick. Fold in 1 quart softened vanilla ice cream. Put into cracker crust, cover with foil and refrigerate. Just before serving spread with whipped topping, sprinkle with reserved crumbs and serve.