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Pistachio Cream Dessert

 Pistachio Cream Dessert
With its crisp crumb crust, ice cream filling and crunchy toffee topping, frozen Pistachio Cream Dessert is a cool way to top off any warm-weather meal. “I find the candy bars crush more easily when cold or frozen,” says Hazel King of Nacogdoches, Texas.
8 ServingsPrep: 15 min. + freezing

Ingredients

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

Directions

  • In a microwave-safe 8-in. square dish, melt butter. Stir in cracker
  • crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and
  • pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
  • Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours.
  • Spread with whipped topping; sprinkle with crushed candy bars. Freeze
  • for 1 hour or until firm. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 303 calories, 16 g fat (10 g saturated fat), 26 mg cholesterol, 317 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.