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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 15 |
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I love pistachio ice cream, but it's very hard to find around here, except for the holidays. I haven't tried this yet, but I wanted to put it here for safe keeping. :) I think I may just put this in a regular (not chocolate) graham cracker crust, and skip the hot fudge topping, but that's just me. Ingredients:
2 1/2 cups chocolate graham cracker crumbs |
2/3 cup butter, melted |
1 (1 3/4 quart) carton vanilla ice cream, softened |
2 (3 1/2 ounce) packages instant pistachio pudding mix |
1 cup pistachios, chopped, divided |
2 tablespoons pistachios, chopped, divided |
3 drops green food coloring (optional) |
1 (8 ounce) carton frozen whipped topping, thawed |
1 (11 3/4 ounce) jar chocolate fudge topping, warmed |
Directions:
1. In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish.
2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
3. In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping.
4. Spread over crust. Cover and freeze for at least 4 hours.
5. Remove from the freezer 10 minutes before serving.
6. Drizzle with fudge topping; sprinkle with remaining pistachios.
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