Pistachio Ice Cream Cake - cooking recipe

Ingredients

1 box or 75 Ritz crackers, crushed
1 1/2 sticks margarine
1/2 gal. vanilla ice cream
2 boxes pistachio instant pudding
1/2 c. milk
8 oz. Cool Whip

Preparation

Melt margarine; mix with crackers and press into bottom of a 13 x 9 x 2-inch casserole dish.
Bake 15 to 20 minutes at 350\u00b0. Cool and then mix ice cream, pudding mix and milk.
Spread over crust.
Cover with Cool Whip.
Cover and freeze for 1 hour.