Recipe by Skmarrama
A co-worker brings a pan of this for every office party. I was able to snatch the recipe from her to share.
Top Review by wildsweetgrass
About 40 years ago our teacher started this recipe that spread like wildfire. There was a time you couldn't go anywhere in the county without at least 1 person bringing this. The reason for the Ritz cracker crust (I noticed a comment mentioned they omit this) is when the crackers are crushed just right and spread tightly into the pan, when you eat the desert you'd swear there were salted pecans in the crust. Us kids tested her theory and sure enough everyone we asked to described what was in the crust said pecans or nuts. Originally it was a crushed heath bar sprinkled on top. As this one showed up at every event, variations were created in an effort to bring something different. You can use any instant pudding, and garnishments. I think it's such a hit because most everyone loves ice cream and this is a wonderful desert. Thank you for publishing it. I had forgotten how long to bake it, but even after all these years I never forgot how to make it.
- 72 -90 Ritz crackers (2-2 1/2 sleeves)
- 1⁄2 cup butter, melted (1/2 cup)
- 2 (3 1/2 ounce) packages instant pistachio pudding mix
- 2 cups milk
- 1 quart vanilla ice cream, softened
- 1 (8 ounce) container Cool Whip
- 1 chocolate candy bar (to garnish)
Directions See How It's Made
- Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
- Bake at 350°F (4 gas marks) for 20 minutes.
- Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
- Pour over the cooled cracker crust. Top with Cool Whip.
- Use a vegetable peeler to create chocolate curls as garnish across the top.
- Chill until ready to serve.