1 stick butter
50 to 60 Ritz crackers
1 qt. vanilla ice cream
2 sm. instant pistachio pudding
1 1/2 c. milk
8 oz. Cool Whip

Melt 1 stick of butter in 9 x 13 inch pan. Crunch 50-60 Ritz crackers. Reserve 1/2 cup crumbs, mix remaining crumbs with butter. Pat in pan. Bake at 350 degrees for 10 minutes. Cool.

Mix 1 quart ice cream with 2 pudding and 1 1/2 cups milk. Mix with beater until blended. Pour over cooled crust. Freeze until ready to serve. Spread with 8 ounces Cool Whip. Sprinkle with remaining crumbs.