Pistachio Torte
A favorite dessert growing up. My mom made all the time.
Ingredients
- 3-4 cups crushed Ritz crackers
- 1/3 c. melted butter
- 2 small packages pistachio instant pudding
- 1-1/2 c. milk
- 1 qt. soft vanilla ice cream (1/2 of a half-gallon)
- 8 oz. container of TruWhip (a healthier version of Cool Whip)
- butter brickle (or crushed heath bars)
Instructions
Crust: Mix crackers and butter; press into a 9 x 13" pan. Bake at 350 degrees for 15 minutes or until lightly browned. Cool.
Filling: Blend pudding, milk and ice cream in blender. Pour over cooled crust. Refrigerate 2 hours.
Top with TruWhip and crushed butter brickle.