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Pistachio Ice Cream Dessert

 Pistachio Ice Cream Dessert
Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house. You'll love the pistachio flavor and toffee candy topping. —Heather Ahrens Columbus, Ohio
9 ServingsPrep: 20 min. + freezing


  • 1 cup crushed butter-flavored crackers
  • 1/4 cup butter, melted
  • 3/4 cup cold 2% 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 small 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
  • (mixture will be thick). Stir in ice cream; pour 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.
Nutritional Facts: 1 serving (1 each) equals 364 calories, 20 g fat (13 g saturated fat), 43 mg cholesterol, 352 mg sodium, 40 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.