Vibeke's Pistachio Icecream Dessert
25 Ritz crackers
1/2 cup ground walnuts
1 stick (1/2 cup) butter
1/2 gallon vanilla ice cream, softened
1 9 oz container Cool Whip
1 1/2 cups milk
2 3 3/4 oz packages instant pistachio pudding
Roll crackers with a rolling pin.
Mix cracker crumbs, nuts and butter in a bowl.
Set aside a handful of this mixture.
Spread the rest in a 9 x 13 cake pan.
Bake atr 350 for 15 min.
Put pudding in a bowl, add milk and whip.
Add the ice cream and blend thoroughly.
Pour over the cracker mixture in pan and spread the Cool Whip on top.
Put in freezer until hard.
An hour before serving put this dessert in the refrigerator to soften.
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