Pistachio Cream Dessert

Total Time
20 mins
0 mins

This is from Taste of Home. I made it making several substitutions because I cannot buy all the listed ingredients in The Netherlands, so when you read 'or' that is what I used. Freezing time not included.

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  • 29.58 ml butter
  • 177.44 ml butter-flavored cracker crumbs (or grahm cracker crumbs)
  • 236.59 ml cold milk
  • 96.38 g package instant pistachio pudding mix
  • 473.18 ml vanilla ice cream, softened
  • 226.79 g carton frozen whipped topping, thawed (or whipped cream)
  • 2 Heath candy bars, crushed (1.4 ounces each)


  1. In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish.
  2. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in the ice cream, pour over crust. Cover and freeze for 2 hours.
  3. Spread with whipped topping; sprinkle with crushed candy bars.
  4. Return to the freezer until firm, but remove from the freezer approx 10 minutes before serving.