Pistachio Fluff

Course : Desserts
Serves: 16
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56 pieces ritz crackers -- crushed
2 cups milk
1/2 cup margarine -- melted
2 pints vanilla ice cream -- softened
2 packages pistachio instant pudding
1 packages cool whip

Preparation / Directions:

Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving time. Cut into squares. NOTE: Can use any flavor pudding.


Nutritional Information:

136 Calories (kcal); 10g Total Fat; (66% calories from fat); 2g Protein; 9g Carbohydrate; 19mg Cholesterol; 108mg Sodium

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