Ingredients for Pistachio Pudding Dessert
- Ritz Crackers
- Butter
- Instant Pistachio Pudding Mix
- 2 cups milk (whole milk recommended)
- 2 cups vanilla ice cream, softened
- 1 (8 ounce) container Cool Whip, thawed
- Chocolate Candy Bar
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How to Make Pistachio Pudding Dessert
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a greased 13x9 inch baking pan.
- Bake for 12-15 minutes, or until lightly golden brown.
- Remove from oven and let cool completely.
- While the crust is cooling, prepare the pistachio pudding according to package directions using 2 cups of milk.
- Gently fold in the softened vanilla ice cream into the pudding until combined.
- Pour the pudding mixture over the cooled crust and spread evenly.
- Top with thawed Cool Whip, spreading evenly across the pudding layer.
- Using a vegetable peeler, create chocolate curls by shaving thin strips from a chocolate bar. Arrange chocolate curls decoratively over the top.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the dessert to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
53g
Fat
54g
Carbs
8g
