Pistachio Cookie Dessert Recipe

5 1 1
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Pistachio Cookie Dessert Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 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

Directions

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.
In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping.
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. Yield: 12-15 servings.
Originally published as Pistachio Cookie Desserts in Quick Cooking March/April 2001, p45

Nutritional Facts

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

  • 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. Yield: 12-15 servings.
Originally published as Pistachio Cookie Desserts in Quick Cooking March/April 2001, p45

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MY REVIEW
mamaknowsbest User ID: 5826120 252598
Reviewed Aug. 13, 2016

"This is a great recipe for any time of the year! The addition of pistachio pudding gives it a real twist. We opted to use Golden Oreos. It turned out fabulous! As a volunteer field for Taste of Home magazine, I enjoy working with classic recipes that use new flavors."

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