CRUST:

48 Ritz crackers, crushed
1 stick butter, melted

Put in a 9 x 13 pan. Bake at 325 degrees for 10 minutes; cool.

FILLING:

2 pkgs. pistachio instant pudding
2 1/2 c. milk
3 c. softened vanilla ice cream

Mix pudding with milk; fold in softened ice cream. Put in crust. Top with Cool Whip and shave a chocolate candy bar on top.