Pistachio Dessert

54 Ritz crackers, crushed
1 1/3 sticks margarine, melted
2 pkg. Pistachio Instant Pudding
1 ¼ cup milk
1 quart soft vanilla ice cream
1 carton Cool Whip
Nuts (optional)

Mix crackers and butter together and pat in 9" x 12" pan. Bake 10 minutes @ 350º. Cool thoroughly before filling. Beat pudding mix and milk together until thick. Fold in ice cream. Spread on crust and put in refrigerator for 2-3 hours. Before serving, spread on Cool Whip. Add nutmeats on top, if desired. (Another one from Paula T.)

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