Frozen Pistachio Dessert
Submitted by: Chris Reynolds, Association of Illinois Electric Cooperatives
- 46 Ritz crackers crushed
- 1 stick plus 1 tablespoon butter melted
- 2 small packages sugar-free instant pistachio pudding mix
- 1-1/2 cups milk
- 1 quart vanilla ice cream softened
- 8 ounces Cool Whip
- Crushed Heath candy bars
Preheat oven to 350 F.
Combine crushed crackers and melted butter. Press into bottom of 9x13-inch pan and bake for 10 minutes. Cool completely.
In large bowl, combine pudding mix and milk and beat until very thick. Mix in softened ice cream. Pour over cooled crust and freeze for at least 1-1/2 hours.
Cover with Cool Whip and sprinkle with crushed Heath bar. Refrigerate or freeze and defrost.