60 Ritz crackers
1 stick melted butter
2 pkg. pistachio instant pudding
1 1/2 c. milk
1 qt. plus 1 pt. soft vanilla ice cream
Whipped cream

Crush the crackers in a blender, add butter. Line a 9 x 13 inch cake pan with mixture saving a few for the top. With a beater, mix the pudding and the milk fold in the ice cream.

Pour on top of crumb topping. Refrigerate. Top with whipped topping and the extra crumbs. Various combinations of puddings and ice cream can be used.