It seems that often after a hearty meal, everyone is too full to have dessert so I like to fix something on the light side! At least something lighter than, say, pie.
Today’s recipe is a light green in color so looks springy. This is one of my favorite desserts. I hope that you will enjoy it, too! Let’s hope that by Easter, the weather will be warmer and we will be well into the spring season. I have peaked under the leaves that are protecting my flowers and they are starting to poke through, I am anxious to uncover them but will wait awhile until we have a warm day. I get anxious to start cleaning up the flower beds! The birds are singing and we have seen some cedar waxwings in the neighborhood so it will soon be time!
48 Ritz crackers
1/2 cup melted butter
Mix together and press into a 9x13 inch pan. Bake for 8 minutes at 300 degrees; cool.
2 boxes instant pistachio pudding mix
1 3/4 cup cold milk
Mix together, then beat in:
1 quart ice cream (softened)
Pour over crust and chill until firm, top with a layer of cool whip, sprinkle with 2 crushed heath candy bars. Chill until serving.