Save on Pinterest

Pistachio Cookie Dessert

Total Time

Prep: 20 min. + freezing


12-15 servings

Updated: Mar. 3, 2022

"With its smooth pistachio filling, this cool treat is a favorite refreshment at summer 4-H meetings," remarks Audrey Phillips of Gambier, Ohio. "It's best made and frozen a day in advance," she recommends. "It will thaw as you head to a picnic or potluck."


  • 1 package (15-1/2 ounces) Oreo cookies
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1-1/2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 carton (16 ounces) frozen whipped topping, thawed


  1. Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish.
  2. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping.
  3. Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

Nutrition Facts

1 cup: 446 calories, 25g fat (14g saturated fat), 39mg cholesterol, 459mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 4g protein.

Recommended Video