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Pistachio pudding and ice cream combine as a filling for a chocolate crumb crust in this frozen pie.
Heat oven to 375°F.
Stir together all crust ingredients in bowl. Press onto bottom and up sides of 9-inch glass pie pan. Bake 8-10 minutes. Cool 15 minutes.
Combine pistachios, ice cream, pudding and food color in bowl. Spoon mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
Drizzle 1 tablespoon chocolate fudge topping over each serving; sprinkle with reserved pistachios just before serving.
Dietary Fiber: <1g
This is a simple and fantastic recipe! As another reviewer had, I opted to use a pre-made Oreo Cookie crust to save some time. When I'm feeling more adventurous, I'll definitely try out the recommended crust. I also reduced the calories by using Jello's Fat-Free, Sugar-Free Instant Pistachio pudding and Eddy's Slow-Churned French Vanilla ice cream. Absolutely delicious and not a health-buster! Definitely going to be a go-to dessert this summer. Thanks, L'OL!
my sons remembered this dessert from 20 years ago and wanted me to make it again. didn't have recipe, so found this one. it's great.
made this for new years eve dinner. it was wonderful. the only thing i did differently was to use oreo cookies for the crust and i cooked the crust which made it very hard to cut but still tasted good. i made the filling exactly like the recipe and it received rave reviews. if i make it again i will not cook the crust or i will follow the recipe exactly like i am supposed to.thank you lol
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2440
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Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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