Mix cookie crumbs and melted butter and press it into a 9 inch pie plate. Freeze until firm. Take out ice cream to soften slightly. Scoop out vanilla ice cream to fill 1/2 of the pie plate. Freeze for about 1/2 hour. Scoop out pistachio ice cream to fill the rest of the pie plate. You will not need all of the ice cream in the pints. Freeze for 1/2 hour or overnight. When ready to serve, spoon whipped cream over the pie and add sprinkles.
