Pistachio Cream Dessert Recipe

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Pistachio Cream Dessert Recipe
Pistachio Cream Dessert Recipe photo by Taste of Home
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Pistachio Cream Dessert Recipe

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Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Pistachio Cream Dessert in Taste of Home August/September 2005, p61

Nutritional Facts

1 slice: 303 calories, 16g fat (10g saturated fat), 26mg cholesterol, 317mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 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
  1. 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. Whisk in ice cream. Pour over crust. Cover and freeze for 2 hours.
  2. Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm. Yield: 8 servings.
Originally published as Pistachio Cream Dessert in Taste of Home August/September 2005, p61

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Reviews forPistachio Cream Dessert

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MY REVIEW
hungrygirl2006 User ID: 6254839 65957
Reviewed Mar. 19, 2012

"Im new here and I was wondering if anybody has made this with any other pudding mixes...and also is the recipe calling for RITZ crackers? Im not much of a cooker so im not sure. If somebody could please help me Id be truely greatful. Thank you very much"

MY REVIEW
cee-jay User ID: 1579946 154146
Reviewed Jan. 10, 2011

"This looks good and I hope to make it soon but I have a question. Does the phrase "frozen fat-free whipped topping" necessarily mean Cool Whip? I have friends who do not like Cool Whip so have been wondering if someone can suggest an alternative. Thanks in advance for your in-put."

MY REVIEW
CountryMamma User ID: 1928022 126468
Reviewed Feb. 1, 2010

"This dessert is absolutely fabulous! It is easy to prepare and keeps well for long periods of time when frozen. I have subsituted pistachio mix with coconut cream, banana cream and vanilla. They are equally delicious. Everytime I have served this at family or church functions I am always asked for the recipe! You won't be disappointed!"

MY REVIEW
junenoland User ID: 1504701 95170
Reviewed Feb. 22, 2008

"I've been looking for this recipe for years

my Mom used to make it for us. It is
a great easy recipe, thanks!"

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