This past week, we had a Wedding Shower for a fellow Kindergarten teacher. We were asked to bring a dish to share and I reached for my all-time favorite...Pistachio Ice Cream Cake.
(Sorry for bad lighting...kitchen light is not the best!)
What you will need:
Crust: 40 Ritz crackers (crushed)
1 stick of butter (melted)
--melt butter and mix with cracker crumbs
--coat bottom of a 9x12 pan to form crust
Mix in a separate bowl:
--2 boxes pistachio pudding
--1 1/2 cup milk
--1 quart softened vanilla ice cream
--1/2 container of Cool Whip (save other 1/2 for topping)
Spread mixture over cracker crust.
Put in freeze to set for roughly 10 minutes and then top with other 1/2 of Cool Whip.