60 Ritz crackers
1/4 lb. butter
1 1/2 c. milk
1/2 gallon vanilla ice cream
1 lg. Cool Whip
2 boxes pistachio instant pudding

Crush crackers in plastic bag. Melt butter; add to crackers. Press lightly in bottom of 9x13 pan.

Take softened ice cream; add milk and beat with mixer until smooth. Add pudding and mix well. Pour over crackers and refrigerate until set (overnight). Then top with Cool Whip. Crush 12 more crackers; put on top of Cool Whip for garnish. Store in refrigerator.