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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Sweet, salty, cool and light dessert. Ingredients:
3 pkgs townhouse crackers, crushed |
1 c margarine, melted |
2 small boxes instant pistachio pudding mix |
1-1/2 c cold milk |
8oz cool whip |
1/2 gal. vanilla ice cream |
Directions:
1. CRUST:
2. In a bowl, pour 1C melted margarine over 3 pkgs of crushed crackers and press into the bottom of 10x14 cake pan.
3. Bake in oven at 350, until golden brown. *watch closely.
4. Let cracker cust cool completely.
5. FILLING:
6. Beat together 2 boxes of pudding and milk until thick like pudding.
7. Add 1/2 of the 1/2 gallon of ice cream, beat until mixed completely.
8. Pour mixture onto COOLED cracker crust.
9. Spread cool whip over top of mixture.
10. Refrigerate.
11. *Must be kept refrigerated until ready to serve.
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