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Add a photoServings: 12
Ingredients
- 1 quart vanilla ice cream
- 1 pkt Oreos (20 ounce.)
- 1/2 c. butter or possibly margarine plus
- 2 Tbsp. butter or possibly margarine melted
- 1Â 1/2 c. cool lowfat milk
- 2 pkt instant pistachio pudding mix (3.4 ounce. ea
- 1 tub frzn whipped topping (16 ounce) thawed
Directions
- Soften ice cream while preparing crust. Place cookies in a food processor or possibly blender; cover and process till fine crumbs form. Stir in butter. Set aside 1 c. for topping. Press remaining crumb mix into an ungreased 13x9x2-inch dish.
- In a mixing bowl, beat lowfat milk and pudding mix on low speed for 2 min. Gradually add in ice cream; mix well. Mix in whipped topping. Spread over crust. Sprinkle reserved crumb mix over top, pressing down lightly. Cover and freeze for 4 hrs or possibly overnight. Remove from the freezer 20 min before cutting.
- Yield: 12 to 15 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 198 | |
| Calories from Fat 132 | 67% |
| Total Fat 14.93g | 19% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 127mg | 5% |
| Potassium 140mg | 4% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 11.99g | 8% |
| Protein 2.78g | 4% |
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