PISTACHIO COOKIE DESSERT

Pistachio Cookie Dessert image

"With its smooth pistachio filling, this cool treat is a favorite refreshment at summer 4-H meetings," remarks Audrey Phillips of Gambier, Ohio. "It's best made and frozen a day in advance," she recommends. "It will thaw as you head to a picnic or potluck."

Provided by Taste of Home

Time 20m

Yield 12-15 servings.

Number Of Ingredients 6

Ingredients

1 package (15-1/2 ounces) Oreo cookies
1/2 cup plus 2 tablespoons butter, melted
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

Place cookies in a blender; cover and process until fine crumbs form. Stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish., In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Gradually add ice cream. Fold in whipped topping. , Spread over crust. Sprinkle reserved crumb mixture over top, pressing down lightly. Cover and freeze for 4 hours or overnight. Remove from the freezer 20 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 25g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 459mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.