45 Ritz crackers, crushed
1/2 stick butter, melted
2 pkgs. instant pistachio pudding
1 1/2 c. milk
1 qt. vanilla ice cream
1 sm. container Cool Whip
3 Heath bars, crushed or 1 c. butter brickle

In a bowl, stir crackers and butter together and press into a 9 x 13 inch pan. In a bowl, add pudding and milk; beat until thick. Add vanilla ice cream. Mix well and pour over crust. Freeze for at least 1/2 hour before serving. Spread small container of Cool Whip over pistachio mixture. Then add Heath bars or butter brickle over Cool Whip. Return to freezer and allow to stand 20 minutes before serving.