50 crushed Ritz crackers
1/4 lb. butter, melted
2 pkg. pistachio instant pudding
1 qt. vanilla ice cream, softened
1 1/2 c. milk
1 carton Cool Whip
1 Heath bar (optional)

Mix crackers and butter pat in 9 x 13-inch pan. Bake 10 minutes at 350 degrees. While cooking mix pudding mix, milk and ice cream. Beat until thickened. Spread on cracker crust. Freeze. Spread with Cool Whip. Sprinkle with crushed chocolate bar if desired.

Keeps well in freezer. Softens, does not melt even at a picnic.