Pistachio Pudding Pie

Pan Size: 9×13-inch pan
Baking Time: 10 minutes
Temperature: 350°

Crust:

• 40 Ritz crackers, crushed
• 1 block butter, melted

Filling:

• 3 3 oz. instant pistachio pudding
• 2 c. milk
• 1 qt. vanilla ice cream
• 1 8 oz. Cool Whip

Crust:
1. Mix crushed crackers and melted butter.
2. Press into 9×13-inch pan and bake at 350° for 10 minutes.

Filling:
1. Mix all ingredients with electric mixer until fluffy.
2. Pour over crust (after crust is cooled).

Topping:
1. Top with Cool Whip.