68 Ritz crackers
1 1/2 sticks butter
1 (8 oz.) pkg. cream cheese, softened before mixing with sugar and Cool Whip
2/3 c. powdered sugar
1/2 large carton Cool Whip (21 oz. size)
2 pkg. instant pistachio pudding (make as directed on pkg.)

Melt the butter in pan and add crushed cracker crumbs. Set aside 3/4 cup for top of dessert. Pat remainder in a 9 x 13 pan and bake 10 minutes at 350°F. (Put in freezer until real firm to make it easier to spread the next layer.)

Combine the cream cheese, powdered sugar and Cool Whip. Then spread on cracker layer. Chill real well before next layer.

Spread the pistachio pudding on top of cheese layer. Top with remaining Cool Whip and sprinkle with cracker crumbs.

Note: Lemon pudding may be used instead of pistachio pudding.

Serves 20.