Pistachio Torte - cooking recipe

Ingredients

2 boxes pistachio pudding
50 Ritz crackers, crushed
1 stick margarine or butter
1 qt. vanilla ice cream
2 c. milk
1 large Cool Whip
Heath bar

Preparation

Defrost Cool Whip (easier to spread).
Press crushed crackers with melted margarine in 9 x 13-inch pan.
Mix pudding and milk; fold in ice cream.
Spread over crackers evenly.
Spread Cool Whip over mixture.
Grate Heath bar on top for decoration. Refrigerate.