Ingredients
1 cup crushed butter-flavored crackers1/4 cup butter, melted3/4 cup cold 2% milk1 package (3.4 ounces) instant pistachio pudding mix1 quart vanilla ice cream, softened1 carton (8 ounces) frozen whipped topping, thawed2 packages (1.4 ounces each) Heath candy bars, crushed
Preparation
In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.
