Ingredients
12
12 servings
- •2 sleeves buttery round crackers, crushed
- •½ cup melted butter
- •½ gallon vanilla ice cream, softened
- •2 (3 ounce) packages instant pistachio pudding mix
- •1 ½ cups milk
- •1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- •¼ cup chocolate-covered toffee bits (such as Heath®), or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
- Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 539
- Carbohydrate: 58g
- Fat: 32g
- Fiber: 1g
- Protein: 6g
- Sugar: 42g
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