CRUST:

1 1/2 c. Ritz cracker crumbs
1 stick butter, melted

Mix together and press into 9"x13" pan. Bake 7 to 10 minutes at 350 degrees. Cool.

FILLING:

2 (3 1/2 oz.) pkgs. instant pistachio pudding
2 c. milk

Beat until slightly thickened.

Fold in 1 quart softened vanilla ice cream. Spread over cold crust. Cover with layer of Cool Whip (12 ounces) and top with 4 Heath bars, which have been crushed. Freeze. Let sit at room temperature for 15 minutes before serving.