RECIPE OF THE MONTH

PISTACHIO CREAM FROZEN DESSERT

  In a bowl combine:  1 C crushed Butter-Flavored Crackers with 1/4 C melted Butter—Press into ungreased  9 in   square baking pan

  Bake  325 °  7-10 minutes or until lightly browned   -   cool on wire rack

  In large bowl:  Whisk 3/4 C Milk & 1 pkg(3.4oz) instant Pistachio Pudding   Mix for 2 minutes, let stand for 2 minutes until soft–set

  Stir in:  1 quart softened Vanilla Ice cream, pour on cooled crust—cover—freeze for 2 hours   or until firm

  Spread with:  1 carton (8 oz) thawed  frozen whipped topping

  Sprinkle with:  2 pkg’s (1.4 oz each) crushed Heath Candy Bars 

Cover  -  Freeze until firm  -  serves 9  -  Double for 9 X 13 pan

“Four Generations and More Cook Book”

By: Carol Adams

Note: This recipe is not in all editions of “Four Generations and More Cook Book”