Pistachio Dessert
Submitted by Ryanne Jacoby, Western Illinois Electrical Coop.
Servings 12
Ingredients
Crust:
- 2 sleeves buttery round crackers crushed
- 1/2 cup unsalted butter melted
Topping:
- 1/2 gallon vanilla ice cream softened
- 1-1/2 cups milk
- 2 3-ounce packages instant pistachio pudding mix
- 1 8-ounce container frozen whipped topping thawed
- 1/4 cup chocolate-covered toffee bits
Instructions
- Preheat the oven to 350 F.
- Combine cracker crumbs and melted butter in a bowl. Mix until well combined and press into the bottom of a 9x13-inch baking dish.
- Bake for about 15 minutes, or until crust is lightly browned. Remove from the oven and cool completely.
- Combine ice cream, milk and pudding mix in a bowl and spread evenly onto prepared crust.
- Spread whipped topping over ice cream mixture.
- Sprinkle toffee bits over the top. Place in freezer until frozen, at least 1 hour.