2 sm. boxes instant pistachio pudding
2 c. cold milk
1 qt. vanilla ice cream (soft)
35 Ritz crackers
1 stick butter

Melt butter in saucepan. Crush crackers and mix in butter. Press into bottom of 13 x 9 inch pan and chill in refrigerator for 1 hour.

Mix dry pudding, ice cream and milk; pour over crust and refrigerate. Top with Cool Whip before serving.