Ingredients for Frozen Pistachio Cookie Dessert
- Vanilla Frozen Yogurt
- Oreo Cookies
- Margarine
- Skim Milk
- Instant Pistachio Pudding Mix
- Cool Whip Lite
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How to Make Frozen Pistachio Cookie Dessert
- Let 2 cups of pistachio ice cream soften slightly at room temperature while preparing the crust.
- Place 20 ounces of your favorite cookies (like graham crackers or shortbread) in a food processor or blender.
- Process until you achieve fine crumbs.
- Stir in 1/2 cup (1 stick) of melted unsalted butter.
- Set aside 1 cup of the cookie crumb mixture for topping.
- Press the remaining crumb mixture firmly into the bottom of an ungreased 13x9 inch baking dish.
- In a large mixing bowl, beat 1 cup of milk and 3.4 ounces (1 package) instant pistachio pudding mix on low speed for 2 minutes until smooth.
- Gradually add the softened pistachio ice cream to the pudding mixture.
- Mix until well combined.
- Gently fold in 8 ounces (1 container) of whipped topping.
- Spread the ice cream mixture evenly over the cookie crust.
- Sprinkle the reserved 1 cup of cookie crumbs over the top, pressing them down lightly.
- Cover the dish tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid.
- Remove from the freezer 20 minutes before serving to allow for easier cutting.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
141g
Fat
40g
Carbs
17g
