Pistachio Torte - cooking recipe

Ingredients

48 Ritz crackers, crushed
8 Tbsp. margarine, melted
2 pkg. instant pistachio pudding
1 1/2 c. cold milk
1 qt. vanilla ice cream, softened
1 (9 oz.) Cool Whip
1/2 c. chopped pecans or walnuts
3 Heath bars, finely chopped

Preparation

Mix crackers and margarine together and press in a 9 x 13-inch pan.
Bake in a 350\u00b0 oven for 10 minutes and allow to cool.
Mix the pudding, milk and ice cream thoroughly and pour into the crust.
Refrigerate 1/2 hour.
Top with Cool Whip, chopped nuts and crushed Heath bars.
Refrigerate at least 2 hours.