68 Ritz crackers crushed
1 stick butter melted
2 sm. pkg. Pistachio instant pudding
2 c. milk
1 quart vanilla ice cream, softened
1 container of cool whip, thawed

Mix cracker crumbs, butter, and sugar. Remove 1/2 cup and sit aside. Pat remaining crumbs into a 9x13 pan, blend together pudding. Mix milk, ice cream and spread over crust. Refrigerate. Cover with whipped topping and sprinkle with reserved cracker mix. Refrigerate and cut into squares.