Recipes from the Heart, great for the Tummy!
Pistachio Ice Cream Dessert
(submitted by: Linda S.)
3 cups crushed, butter-flavored crackers (can use 2 pkgs. Ritz crackers)
3/4 cup butter, melted
1-1/2 cup cold milk
2 pkgs. (3.4 ozs.) instant pistachio pudding mix
2 qts. vanilla ice cream, softened
1 carton (8 oz.) frozen whipped topping, thawed
2 pkgs. (1.4 oz. ea.) Heath candy bars, crushed
In a bowl, combine the cracker crumbs and butter. Press into ungreased 9"x13" baking pan. Bake at 325 degrees for 7-10 minutes or until lightly browned. Cool on wire rack.
Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. 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.