50 crushed Ritz crackers
1 stick butter, melted
2 pkgs. pistachio pudding (instant)
1 1/2 c. milk
1 qt. vanilla ice cream
Cool Whip
2 Heath bars

Mix crackers and butter together and press in 9 x 13 inch pan. Set 1 hour. Blend 2 packages pistachio pudding with 1 1/2 cups milk. Add 1 quart softened vanilla ice cream. Pour over crust and put in refrigerator overnight. Before serving, spread with Cool Whip and sprinkle crushed Heath bars over top.