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This is a refreshing, light dessert; a nice treat for St. Patrick’s Day or any special occasion. My husband and son will eat a whole 9×13-inch dish in less than a week!
Ingredients
Crust
- 2 sleeves buttery round crackers, crushed
- ½ cup melted butter
Topping
- ½ gallon vanilla ice cream, softened
- 2 (3 ounce) packages instant pistachio pudding mix
- 1 ½ cups milk
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- ¼ cup chocolate-covered toffee bits (such as Heath®), or to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9×13-inch baking dish.
Step 3
Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
Step 4
Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 539 | |
| % Daily Value * | |
| Total Fat32g | 42% |
| Saturated Fat19g | 97% |
| Cholesterol66mg | 22% |
| Sodium574mg | 25% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber1g | 4% |
| Total Sugars42g | |
| Protein6g | |
| Vitamin C1mg | 3% |
| Calcium167mg | 13% |
| Iron1mg | 5% |
| Potassium231mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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