1 can (12 oz.) evaporated milk
1 can (14 oz.) condensed milk
1/2 lb. Ricotta cheese
1/4 cup coarsely ground pistachios
Few drops green food color
2-3 drops ice-cream essence
1 container (14-16 oz.) whipped topping

In a large capacity food processor or blender, combine all the ingredients except whipped topping. Blend thoroughly 1-2 minutes. Remove blades and pour into a large bowl. Gently fold in the whipped topping.

Pour into a 9x13x2 glass dish, or into individual popsicle molds and freeze 8-10 hours.

Let the glass dish stand a half hour before cutting into pieces. Garnish with pistachio slices.