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”