For a delicious and refreshing summer dessert, this recipe is for you! I made it this past week when Taylor was home and everyone loved it!
Pistachio Ice Cream Dessert
In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9 inch square baking pan. Bake at 325 degrees for 7-10 minutes or until lightly browned. Cool.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream and pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping and sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Makes 9 servings.