Pistachio Ice Cream Dessert

For a delicious and refreshing summer dessert, this recipe is for you! I made it this past week when Taylor was home and everyone loved it!

Pistachio Ice Cream Dessert

  • 1 cup crushed butter-flavored crackers
  • One-fourth cup butter, melted
  • Three-fourths cup cold milk
  • 1 package (3.4 oz) instant pistachio pudding mix – or use the sugarless 1.2 oz box
  • 1 quart vanilla ice cream softened (or use frozen yogurt)
  • 1 carton (8 oz) frozen whipped topping, thawed
  • 2 (1.4 oz each) Heath candy bars, crushed. (In Norway these are like Daim candy bars)

In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9 inch square baking pan. Bake at 325 degrees for 7-10 minutes or until lightly browned. Cool.

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 and pour over crust. Cover and freeze for 2 hours or until firm.

Spread with whipped topping and sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Makes 9 servings.

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