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Pistachio Ice Cream Dessert

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"This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!"
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1 h 30 m servings 539 cals
Original recipe yields 12 servings (1 9x13-inch baking pan)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
  4. 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.

Nutrition Facts

Per Serving: 539 calories; 32.4 g fat; 57.7 g carbohydrates; 5.7 g protein; 66 mg cholesterol; 574 mg sodium. Full nutrition

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