Pistachio Ice Cream Cake - cooking recipe

Ingredients

70 Hi Ho crackers
1/2 c. chopped walnuts
1 cube margarine, melted
2 small boxes instant pistachio pudding mix
1/2 c. milk
1/2 gal. vanilla ice cream
1 small carton Cool Whip

Preparation

Crush crackers very fine.
Mix nuts with cracker crumbs; add melted margarine and mix.
(Save some cracker mixture for topping.)
Press crumbs into bottom of 9 x 15-inch pan to form crust.
Mix pudding with milk and softened ice cream.
After this is thoroughly mixed, spread in pan over cracker crust.
Spread Cool Whip over top of pudding mix and top with remaining crumbs. Keep in freezer until 20 minutes before serving.