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.