Frosty Pistachio Delight Recipe

Frosty Pistachio Delight Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

“I love the simple make-ahead convenience of this refreshing dessert drizzled with fudge topping," writes Sandie Davenport from Farmer City, Illinois. "Being able to make this pie the night before and then freeze it gives me time to work on all those last-minute holiday dinner details!”

This recipe is:

Contest Winning

Quick

[X]

Rate Frosty Pistachio Delight Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Frosty Pistachio Delight Recipe

Prep: 25 min. + freezing

Yield: 15 Servings

15 10 25

Ingredients

2-1/2 cups chocolate graham cracker crumbs
2/3 cup butter, melted
1 carton (1-1/2 quarts) vanilla ice cream, softened
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup plus 2 tablespoons pistachios, chopped, divided
3 drops green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed

Directions

In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours.
Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios. Yield: 15 servings.

Originally published as Frosty Pistachio Delight in Simple & Delicious November/December 2007, p38

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.