Here comes Peter Cottontail!
Easter soon will be here; another holiday just around the corner! Even though it comes early this year, it’s warming up and seems like spring. I have been looking through my recipes and planning my Easter dinner menu. I have decided that my dessert will be pistachio dessert. It’s pale green, so it looks spring like to me, and it tastes on the light side. For some reason I haven’t made this for a long time and it’s one of my favorites! I hope if you decide to try it, you will like it too!
Pistachio Dessert:
48 Ritz crackers
1/2 cup butter (melted)
Filling:
2 boxes instant pistacio pudding
1 3/4 cups milk
1 quart vanilla ice cream
2 Heath candy bars (crushed)
Crush Ritz crackers, add melted butter, pat in a 9x13 inch pan and bake eight minutes at 300 degrees and cool.
Filling: mix instant pistachio pudding with milk and ice cream. Beat with mixer until smooth. Pour over crust, chill until firm then top with a layer of cool whip and chill. Sprinkle with heath candy bars. Have a great week!
Easter soon will be here; another holiday just around the corner! Even though it comes early this year, it’s warming up and seems like spring. I have been looking through my recipes and planning my Easter dinner menu. I have decided that my dessert will be pistachio dessert. It’s pale green, so it looks spring like to me, and it tastes on the light side. For some reason I haven’t made this for a long time and it’s one of my favorites! I hope if you decide to try it, you will like it too!
Pistachio Dessert:
48 Ritz crackers
1/2 cup butter (melted)
Filling:
2 boxes instant pistacio pudding
1 3/4 cups milk
1 quart vanilla ice cream
2 Heath candy bars (crushed)
Crush Ritz crackers, add melted butter, pat in a 9x13 inch pan and bake eight minutes at 300 degrees and cool.
Filling: mix instant pistachio pudding with milk and ice cream. Beat with mixer until smooth. Pour over crust, chill until firm then top with a layer of cool whip and chill. Sprinkle with heath candy bars. Have a great week!
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