CRUST:

35 Ritz crackers, crushed
1/4 c. melted butter

Press in 9x13 inch pan. Bake at 350 degrees for 5 minutes. Cool crust.

FILLING:

3 pkg. instant pistachio pudding
1 1/2 c. milk
1 1/2 qt. (6 c.) softened vanilla ice cream

Mix filling ingredients and spread over cooled crust. Top with 1 quart (9 oz.) Cool Whip and crushed heath candy bars (approximately 2 or 3). Refrigerate. Best if made day ahead.