Pistachio Ice Cream Dessert
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Cracker crumbs||3⁄4 Cup (12 tbs) (Butter Flavored)|
|Instant pistachio pudding mix||3 1⁄3 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla ice cream, softened||1 Pint|
|Nondairy whipped topping||4 1⁄2 Ounce (1 Container)|
|Chocolate english toffee bars||9 Ounce, crushed|
1. Place butter in 8 x 8 x 2-inch dish. Heat on Full Power for 1 to 2 minutes, or until melted.
2. Blend in cracker crumbs. Press mixture firmly against bottom of dish. Cook on Full Power for 1 to 1 1/2 minutes, or until bubbling over surface. Turn quarter-turn halfway through cooking time.
3. Combine pudding mix and milk in large mixing bowl. Beat at high speed with electric mixer, until thick. Blend in ice cream. Pour over crust. Freeze for 2 hours.
4. Top with whipped topping and candy bars. Chill for several hours in refrigerator.
Serving size: Complete recipe
Calories 3596 Calories from Fat 2203
% Daily Value*
Total Fat 249 g382.4%
Saturated Fat 141.8 g709.2%
Trans Fat 0 g
Cholesterol 471.7 mg157.2%
Sodium 1247 mg52%
Total Carbohydrates 299 g99.8%
Dietary Fiber 16.8 g67.2%
Sugars 209.2 g
Protein 54 g108.6%
Vitamin A 91.8% Vitamin C 12.7%
Calcium 92.5% Iron 24.6%
*Based on a 2000 Calorie diet