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Pistachio Ice Cream Dessert




Source of Recipe


taste of home magazine


List of Ingredients




1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed



Recipe




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.
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. Yield: 9 servings.