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Pistachio Ice Cream Dessert
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Decadent Saint Patrick's Day dessert: Pistachio ice cream and toffee on a buttery cracker crust.
Ingredients:
  • 2 sleeves buttery round crackers, crushed
  • 0.5 cup melted butter
  • 0.5 gallon vanilla ice cream, softened
  • 2 (3 ounce) packages instant pistachio pudding mix
  • 1.5 cups milk
  • 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 0.25 cup chocolate-covered toffee bits (such as Heath®), or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Mix together the cracker crumbs and melted butter until fully combined. Press the mixture evenly into the bottom and sides of a 9x13-inch baking dish.
  • Bake in a preheated oven for about 15 minutes, until the crust is lightly browned and has a toasted aroma. Remove from the oven and allow to cool.
  • Combine ice cream, pudding mix, and milk in a bowl until well mixed; spread evenly onto prepared crust. Top with whipped topping and toffee bits. Freeze until firm, for a minimum of 1 hour.

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