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.