Pistachio Ice Cream Dessert Jan Peterson
1 cup crushed butter-flavored cookies or crackers
¼ cup butter, melted
Combine crumbs and melted butter. Press into an ungreased 9 inch square pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.
1 – 3.4 oz. instant pistachio pudding mix
¾ cup cold milk
1 quart vanilla ice cram, softened
1 8 oz. carton frozen whipped topping, thawed
2 pkg. – 1.4 oz each Health candy bars, crushed
In a large bowl, whisk milk and pudding mix for 2 minutes. Let sand for 2 minutes or until soft-set. Stir in ice cream/ our over crust. Cover and freeze for 2 hours or until firm. Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield – 9 servings.