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Frozen Pistachio Dessert

Submitted by: Chris Reynolds, Association of Illinois Electric Cooperatives
Course Dessert
Servings 15


  • 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.