Pistachio Ice Cream Dessert

Brenda V.

Crust:                    36 Ritz crackers, crushed (about 1 roll)

                                1/3 cup margarine, melted

Filling:                   2 boxes (4 ½ ounce) Pistachio Instant Pudding

                                1¼ cup milk

                                ½ gallon softened vanilla ice cream

Topping:              Cool Whip- 8 ounces

1-2 Heath or Skor candy bars.

 Mix crust together in a 9 x 13 x 2 inch baking pan.  Pat crust into pan.  It will not be thick.  It is easier to crush crackers in their wax paper container.

Bake 10 minutes at 350 degrees.  Cool.

Beat filling ingredients together for 2 minutes.  Add ice cream, a little at a time and continue to beat.  Pour mixture on to crust.  Put into freezer for 15 minutes.

Remove from freezer and cover with the Cool Whip. 

Crush candy bars with a hammer and sprinkle on top of the Cool Whip.  Freeze for at least 6 hours.

Remove from freezer about 10-15 minutes before serving to make it easier to cut.

( The Pistachio Ice Cream Dessert is a favorite of ours.  We serve it every Christmas.    It is a beautiful green and white color.  You can also use different flavors of pudding and ice cream.  Remember us when you make it.)