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!
48 Ritz crackers
1/2 cup butter (melted)
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!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.