Pistachio Freeze

Stephen A. Broeker

INGREDIENTS

55 butter crackers
3/4 cup (1 1/2 sticks) butter, melted
2 cups milk
2 packages pistachio pudding mix (3.4 ounces each)
1 quart vanilla ice cream
2 cups frozen whipped topping

 

DIRECTIONS

  1. In a large resealable plastic bag, crush 50 crackers with a rolling pin.

    Combine with butter and press into a 9-by-13 inch baking pan.

  2. In a bowl, stir together milk and pudding.

    Add ice cream and whipped topping, stir to combine.
    Pour mixture over the crust.
    Crush remaining crackers with your hands and sprinkle over mixture.

  3. Cover and freeze at least 1 hour.

    Slice and serve.