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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Pistachio Ice Cream Dessert
Contributed by:
  • 1 cup crushed Ritz crackers
  • 1â�„4 cup butter, melted
  • 3â�„4 cup cold milk
  • 1 package (3.4 oz.) instant pistachio pudding mix
  • 1 quart vanilla ice cream, softened
  • 1 container (8 oz.) whipped topping
  • 2 packages (1.4 oz. each) crushed Heath candy bars
In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9 inch square baking pan. Bake at 325 degrees for 7-10 minutes or until lightly browned. Let cool on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream, mix well and pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping and sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.
By Linda Bryant
(This recipe was contributed as part of a "Cook of the Week" feature.)

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