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Ingredients
- 70 Hi Ho crackers
- 1/2 c. chopped walnuts
- 1 cube margarine, melted
- 2 small boxes instant pistachio pudding mix
- 1/2 c. milk
- 1/2 gal. vanilla ice cream
- 1 small carton Cool Whip
Method
- Crush crackers very fine.
- Mix nuts with cracker crumbs; add melted margarine and mix.
- (Save some cracker mixture for topping.)
- Press crumbs into bottom of 9 x 15-inch pan to form crust.
- Mix pudding with milk and softened ice cream.
- After this is thoroughly mixed, spread in pan over cracker crust.
- Spread Cool Whip over top of pudding mix and top with remaining crumbs. Keep in freezer until 20 minutes before serving.
