1/2 c. butter, melted
1 1/2 stacks Ritz crackers, crushed (approx. 57 crackers)
2 c. milk
2 small boxes pistachio instant pudding
1 qt. vanilla ice cream, softened
Cool Whip
Nuts & cherries (opt.)

Mix butter with crushed crackers and pack firmly in a 9"x13" pan. Beat softened ice cream and set aside. Beat milk with pudding, add softened ice cream and fold in well. Spread over crust. Set in refrigerator about 1/2 hour. Frost with Cool Whip. Sprinkle with nuts and cherries if desired. Chill 4 hours or overnight. 6 to 8 servings.