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LIGHT PISTACHIO ICE CREAM DESSERT

Active Time : 20 minutes
Total Time : several hours
Serves : 15 servings
INGREDIENTS
  • 1 sleeve reduced fat snacker crackers crushed
  • 3 tablespoons better for you buttery spread melted
  • 1 1.5 quart container light vanilla ice cream softened
  • 1 3.4 ounce package instant pistachio pudding & pie filling
  • 1 cup skim milk
  • 1 8 ounce container frozen lite whipped topping thawed
  • 1/2 cup English toffee bits
DIRECTIONS

In medium bowl, combine crushed crackers and melted butter. Press into the bottom of a 13x9-inch baking dish. Bake in a preheated 350°F oven 10 minutes. Remove from oven; cool completely.

Meanwhile, in large mixing bowl, combine ice cream, pudding mix and milk. Using an electric mixer, beat on medium until well combined.

Carefully spread over cooled crust. Cover and freeze until firm (about 2-3 hours).

Spread with whipped topping and sprinkle with toffee chips. Cover and freeze until whipped topping is firm (about 1-2 hours). Remove from freezer about 10 minutes before serving.