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.)