Pistachio Ice Cream Cake

1. 1

   Reserve 1/2 cup cracker crumbs. Mix rest of crumbs and butter and press into bottom of a 9 x 13-inch pan.

2. 2

   Combine pudding mix and milk.

3. 3

   Mix until smooth.

4. 4

   Combine Cool Whip and ice cream and add to the pudding mixture.

5. 5

   Combine until smooth.

6. 6

   Pour into the cracker crust.

7. 7

   Freeze until firm. Makes 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.