Pistachio Ice Cream Dessert
Ingredients
- 2 sleeves buttery round crackers, crushed
- ½ cup unsalted butter, melted
- ½ gallon vanilla ice cream, softened
- 1 ½ cups milk
- 2 (3 ounce) packages instant pistachio pudding mix
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip), thawed
- ¼ cup chocolate-covered toffee bits (such as Heath), or to taste
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
- Bake in the preheated oven until crust lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
- Combine ice cream, milk, and pudding mix in a bowl; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Source
Original recipe: View Original