Pistachio Ice Cream Dessert Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup crushed butter-flavored crackers
- 1/4 cup butter, melted
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 quart vanilla ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 packages (1.4 ounces each) Heath candy bars, crushed
Instructions
- In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325 ° for 7-10 minutes or until lightly browned. Cool on a wire rack.
- Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
- Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.
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