I made this for a dinner at our church tonight and everyone loved it.It was very easy to put together. I thought it was appropriate for St. Patrick's Day weekend. I actually like it best with chopped pistachios on top as garnish.
What You Need!
36 OREO Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits
Make It!
MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.
REFRIGERATE 4 hours or until firm.
36 OREO Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup toffee bits
Make It!
MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.
REFRIGERATE 4 hours or until firm.
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1 comment:
Oh, this looks yummy!
I love pistachio flavored desserts.☺
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