Pistachio Pudding Dessert

• 45 chocolate cookies, crushed
• 1 14 stiks light butter
• 2 (1 2/3 ounce) boxes instant pistachio pudding mix (I use sugar-free)
• 3 cups 2% low-fat milk
• 1 quart pistacho ice cream, softened (or use vanilla ice cream)
• 1 (16 ounce) light Cool Whip, thawed
• 3 butterfinger candy bars, crushed

1. For the crust, melt butter and crushed cookies in a zip plastic bag.
2. Mix together and spread in a lightly buttered 13x9" baking pan and bake 10 minutes at 300 degrees F. and cool.
3. In a medium bowl, add pistachio pudding with milk and beat until thick.
4. Spoon ice cream and spread over cooled crumb crust and freeze.
5. When solid, spread Cool Whip on top and crush candy bars in a plastic zip bag and spread over Cool Whip.
6. Freeze.
7. Thaw at room temperature for about 10-15 minutes and cut in squares with a wet knife before serving.

chocolate cookies, butter, milk, pistacho ice cream, butterfinger

Taken from www.food.com/recipe/pistachio-pudding-dessert-416113 (may not work)