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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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With its smooth pistachio filling, this cool treat is a favorite refreshment at summer 4-H meetings, remarks Audrey Phillips of Gambier, Ohio. It's best made and frozen a day in advance, she recommends. It will thaw as you head to a picnic or potluck. Ingredients:
1 package (15-1/2 ounces) oreo cookies |
1/2 cup plus 2 tablespoons butter, melted |
1-1/2 cups cold 2% milk |
2 packages (3.4 ounces each) instant pistachio pudding mix |
1 quart vanilla ice cream, softened |
1 carton (16 ounces) frozen whipped topping, thawed |
Directions:
1. Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish.
2. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping.
3. Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting. Yield: 12-15 servings.
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