Pistachio Ice Cream Bars
Ingredients
- 1-½ cups crushed graham crackers, chocolate or original
- ½ cup butter, melted
- ⅓ cup granulated sugar
- 1 cup cold 2% milk
- 2 3.4-ounce packages instant pistachio pudding mix
- 1-quart vanilla ice cream, softened
- A few drops of green food coloring, optional
- 1 18-ounce carton whipped topping, thawed
- 1 cup Heath candy bars, crushed
Instructions
- Pre-heat oven to 375°F.
- Remove ice cream and cool whip from freezer and allow to thaw/soften.
- Once cool whip has thawed, place back in refrigerator to stay cold.
- In a small bowl, combine cracker crumbs, sugar and butter.
- Press into an ungreased 9 x 13-inch baking pan.
- Bake for 8 – 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, with aluminum foil, and freeze for 2 hours or until firm.
- Remove from freezer, spread with whipped topping and sprinkle with crushed candy bars.
- Cover and freeze for 1 hour or until firm.
- Unused bars should be immediately placed back in the freezer.
Notes
Adding a few drops of green food coloring enhances the ice cream and pudding mixture color which, in turn, provides a much more delectable dessert.
Not a pistachio lover? No worries. The pistachio Jell-O can be substituted for any flavor you prefer. Additionally, the heath candy bar bits can be substituted with your favorite candy bar (i.e. butterfinger, reese’s peanut butter cups, etc.)
This is a fabulous and easy to prepare dessert. I served it at a party recently and the ‘crowd’ went crazy for it! Beautiful with about 3 drops of green food coloring added while you mix the pudding and ice cream. Keeps well in the freezer.