Pistachio Pudding Dessert
- Reviews 4
Ready In: 50 mins
Serves: 16-24
Ingredients
- 72 -90 Ritz crackers (2-2 1/2 sleeves)
- 1⁄2 cup butter, melted (1/2 cup)
- 2 (3 1/2ounce) 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
- 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.
- Cool.
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off