Frosty Pistachio Delight

You will love the simple make-ahead convenience of this refreshing dessert drizzled with fudge topping. Being able to make this dessert the night before and then freeze it gives you time to work on all those last-minute holiday dinner details!

Yield

15 servings

Ingredients

2 1/2 cups chocolate graham cracker crumbs
2/3 cup butter, melted
1 carton (1 3/4 quarts) vanilla ice cream, softened
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup plus 2 tablespoons pistachios, chopped, divided
3 drops green food coloring, optional
1 (8 ounce) carton frozen whipped topping, thawed
1 (11.75 ounce) jar hot fudge ice cream topping, warmed

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or cooking spray.

In a small bowl, combine cracker crumbs and butter. Press into prepared baking dish. Bake for 7 to 9 minutes or until set. Cool on a wire cooling rack.

In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours.

Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios.