60 Ritz crackers
1/2 c. butter
1 quart vanilla ice cream
2 pkg. instant pistachio pudding
1 1/2 c. milk
12 oz. cool whip
chocolate sprinkles (optional)

Crush crackers and mix with melted butter. Pat in an 8 x 12-inch pan and freeze for 1/2 hour.

Mix ice cream with pudding and stir in milk. Put on top of Ritz cracker crust and freeze. Top with cool whip. Sprinkle with chocolate sprinkles if desired.