Description
This Pistachio Ice Cream Dessert is a delicious and refreshing treat with a buttery cracker crust, creamy pistachio filling, and a layer of whipped topping, finished with chocolate-covered toffee bits. Perfect for special occasions like St. Patrick’s Day or any celebration. Easy to prepare, no-bake, and versatile for customizing to your taste!
Ingredients
-
Crust:
- 2 sleeves buttery round crackers, crushed
- ½ cup unsalted butter, melted
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Filling:
- ½ gallon vanilla ice cream, softened
- 1½ cups milk
- 2 (3-ounce) packages instant pistachio pudding mix
- 1 (12-ounce) container frozen whipped topping, thawed
- ¼ cup chocolate-covered toffee bits (like Heath), or to taste
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the crushed crackers and melted butter, press into a 9×13-inch baking dish. Bake for 15 minutes until lightly browned. Cool completely.
- Prepare the Filling: Whisk together softened ice cream, milk, and pistachio pudding mix until smooth. Fold in the thawed whipped topping.
- Assemble: Spread the pistachio mixture over the cooled crust. Sprinkle with toffee bits. Freeze for at least 1 hour until firm.
- Serve: Slice into squares and serve chilled.
Notes
- For variation, consider adding chopped nuts, mini chocolate chips, or fruit like maraschino cherries or pineapple.
- For a gluten-free version, use gluten-free crackers.
- Make this dessert ahead of time and store in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
