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Pistachio Ice Cream Dessert

By: Marie DePadova • In: Desserts and Baking • Cuisine: American

Ingredients

  • 1 cup Butter Crackers (crushed)
  • 1/4 cup Butter (melted)
  • 3/4 cup Milk (cold)
  • 1 package Instant Pistachio Pudding Mix (3.4 oz)
  • 1 quart Vanilla Ice Cream
  • 8 oz Whipped Cream
  • 2 bars Heath Candy Bars (crushed, about 2.8 oz total)

Step by Step Instructions

Step 1: 

Preheat oven to 325 degrees.

Step 2:

In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.

Step 3:

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.

Step 4:

Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

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