Pistachio Ice Cream Cake - cooking recipe

Ingredients

60 Ritz crackers, crushed
pistachio pudding mix
1 container Cool Whip
6 Tbsp. butter
1 1/2 c. milk
1 qt. softened ice cream

Preparation

Reserve 1/2 cup cracker crumbs. Mix rest of crumbs and butter and press into bottom of a 9 x 13-inch pan.
Combine pudding mix and milk.
Mix until smooth.
Combine Cool Whip and ice cream and add to the pudding mixture.
Combine until smooth.
Pour into the cracker crust.
Freeze until firm. Makes 12 servings.