Pistachio Dessert
Course
Desserts
Servings
4
Servings
4
Ingredients
36
butter crackers
(ie. Ritz), crushed into crumbs
1/2
cup
butter
2
5 oz pkgs
instant pistachio pudding
1-1/2
cups
milk
1
qt
vanilla ice cream
softened
1
8 oz container
frozen whipped topping
2–3
toffee candy bars
crushed
Instructions
Combine crackers and butter and pat into the bottom of a 9-x-13-inch pan.
Combine pudding, milk, and ice cream, and pour over crust.
Top with frozen whipped topping and sprinkle with crushed toffee candy bars.
Refrigerate until set. Serve.
Recipe Notes
Recipe courtesy of Sandy Drescher, Neillsville, WI.