Pistachio Cookie Dessert

1. 1

   Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish.

2. 2

   In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping.

3. 3

   Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

* Per serving · 4 servings · Values may vary.

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