Pistachio pudding and ice cream combine as a filling for a chocolate crumb crust in this frozen pie.
1 1/2 cups crushed chocolate graham crackers
3 tablespoons sugar
1/3 cup Land O Lakes® Butter melted
1/3 cup chopped salted pistachios, reserve 2 tablespoons
1 quart (4 cups) vanilla ice cream, slightly softened
1 (3.4-ounce) package instant pistachio-flavored pudding and pie filling mix
1 drop green food color, if desired
1/2 cup chocolate fudge topping, warmed
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.
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Can someone tell me do you first cook the pudding or not?
Hi Kathleen, you do not need to cook the pudding first. Happy baking!
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!