Printable | Taste of Home

Pistachio Ice Cream Dessert

1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

In a bowl, combine cracker crumbs and butter. Press into an ungreased
9-in. square baking pan. Bake at 325° for 7-10 minutes or until
lightly browned. Cool on a wire rack. Meanwhile, in a large bowl,
whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or
until soft-set. Stir in ice cream; pour over crust. Cover and freeze

Printed from tasteofhome.com Nov 19, 2008

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Pistachio Ice Cream Dessert cont.

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.