Homemade graham cracker crust
3 pkg. instant pistachio pudding
1 c. milk
1/2 gallon vanilla ice cream
1 pkg. whipped topping
1/4 c. chopped peanuts

Line 9 x 13 pan with graham cracker crust and bake 10 minutes at 350 degrees. Cool. Mix until thick:

2 pkg. pistachio pudding
1 c. milk Add:
1/2 gal. softened vanilla ice cream and mix until blended.

Pour into crust; top with Cool Whip, sprinkle with chopped peanuts. My daughter made this with chocolte pudding and ice cream. She added a can of bing cherries (minus the juice). It was delicious. Can be frozen after making and is very good right out of the freezer.