Pistachio Dessert

This was a dessert Mom liked to bring to family gatherings, before Snicker Salad replaced it in popularity.

2 3-ounce packages of pistachio pudding

1 quart vanilla ice cream (leave out to get soft)

1 1/2 cups milk

45 Ritz crackers, crushed (one whole sleeve of crackers)

3/4 cup butter

Mix the crushed crackers with melted butter to make a crumb crust. Pat into a pie pan. Bake at 350 degrees for 10 minutes.

Beat pudding with milk, add ice cream and mix well. Pour onto the cooled crust and top with Cool Whip and refrigerate 6 hours or overnight.