50 Ritz crackers
1 stick butter
2 pkgs. pistachio instant pudding mix
1 1/2 c. milk
1 qt. vanilla ice cream
Cool Whip
Pecans, chopped
Toasted coconut

Crush Ritz crackers and mix in melted butter as you would for graham cracker crust. Bake 10 to 15 minutes at 325 degrees. Beat pudding and milk until thick, then add 1 quart soft ice cream. Put into cooled crust. Top with Cool Whip. Toast coconut under broiler briefly. Cool before you put it on top of Cool Whip. Also top Cool Whip with chopped nuts (optional).