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Frozen Strawberry-Pistachio Dessert
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Prep Time:
1 hour
Total Time:
6 hours
Easy cookie crust with two ice creams and rich fudge sauce for a decadent dessert.
Ingredients:
  • 1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
  • 1/4 cup powdered sugar
  • 1/4 cup chopped pistachios or almonds
  • 6 tablespoons butter, melted
  • 1 (1/2-gallon) container strawberry or cherry ice cream
  • 1 (1/2-gallon) container vanilla ice cream
  • 1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
  • 1 cup half-and-half
  • 2 cups powdered sugar
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1/2 cup butter
  • 1 (12-oz.) can (1 1/2 cups) evaporated milk
  • 1 teaspoon vanilla
  • Cool Whip frozen whipped topping, thawed, if desired
  • Fresh strawberries, if desired
Instructions:
  • Line a 13x9-inch pan with foil, extending the foil over all sides. Combine all crust ingredients in a medium bowl and mix well. Press the mixture evenly into the bottom of the foil-lined pan. Freeze for 30 minutes and place the strawberry ice cream in the refrigerator to soften.
  • Spread the softened strawberry ice cream evenly over the crust using the back of a spoon. Freeze for 30 minutes. Let the vanilla ice cream soften in the refrigerator.
  • Combine softened vanilla ice cream with pudding mix and half-and-half until smooth. Pour the mixture over strawberry ice cream and freeze for 4 hours until firm.
  • In a large saucepan, blend powdered sugar, chocolate chips, butter, and evaporated milk until well combined. Bring to a gentle boil over medium heat, stirring occasionally, and continue to boil for 5 minutes while stirring frequently. Remove from heat, add vanilla, and allow to cool for at least 1 hour before serving.
  • Before enjoying, allow the dessert to sit at room temperature for 15 minutes. Cut into squares and serve with a decadent trio of fudge sauce, whipped topping, and fresh strawberries.

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