Follow these steps for perfect results
chocolate cookies
crushed
light butter
melted
instant pistachio pudding mix
2% low-fat milk
pistachio ice cream
softened
light Cool Whip
thawed
butterfinger candy bars
crushed
Melt butter.
Crush chocolate cookies in a zip plastic bag.
Mix melted butter and crushed cookies together.
Spread the mixture in a lightly buttered 13x9 inch baking pan.
Bake at 300 degrees F for 10 minutes.
Let cool.
In a medium bowl, add pistachio pudding mix and milk.
Beat until thick.
Spoon softened ice cream and spread over the cooled crumb crust.
Freeze until solid.
Spread thawed Cool Whip on top.
Crush Butterfinger candy bars in a plastic zip bag.
Sprinkle crushed candy bars over Cool Whip.
Freeze until solid.
Thaw at room temperature for about 10-15 minutes before serving.
Cut into squares with a wet knife.
Expert advice for the best results
Ensure ice cream is softened for easier spreading.
Use a wet knife to cut clean squares after thawing.
Adjust sweetness by using sugar-free pudding mix.
Everything you need to know before you start
15 minutes
Can be made ahead and frozen.
Serve in squares on a dessert plate.
Serve chilled.
Garnish with whipped cream.
Enhances the sweetness
Discover the story behind this recipe
Classic American dessert
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