Sunday, June 20, 2010

Pistachio Cream Dessert

2 T. butter, 3/4 cup butter-flavored cracker crumbs, 3/4 cup cold milk, 1 pkg (3.4 oz) instant pistachio pudding mix, 2 cups vanilla ice cream softened, 1 8 oz. container whipped topping, 2 Heath candy bars (1.4 oz each) crushed.

In a microwave-safe 9" square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in the ice cream. Pour over crust. Cover and freeze for 2 hours.

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

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