1 pkg. Oreo cookies (15 oz.) crushed
1/3 c. melted butter
2 pkgs. (3 oz. each) instant pistachio pudding
1 qt. vanilla ice cream
1 1/2 c. milk
1 carton (9 oz.) Cool Whip

Mix together cookies and butter. Pat 2/3 of crumbs into a 9x12x2 pan. Reserve remaining 1/3 of crumbs for top.

Beat together pudding and milk until very thick. Add softened ice cream and beat together until well blended. Pour pudding mixture over crumbs. Spread Cool Whip over pudding and top with remaining crumbs. Refrigerate overnight. Makes 20 servings.

If you use double stuff Oreo cookies then you don't have to use the 1/3 cup of melted butter.