Pistachio Bar Dessert
- Source
- Kraft recipe card
- Serves
- 32
- Prep
- 20 min
- Cook
- 4 hr 20 min total (incl. chilling)
Ingredients
- 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
Steps
- 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.
Notes
Kraft Kitchens Tips: Substitute 1/2 cup chopped PLANTERS Dry Roasted Pistachios for the toffee bits.
Nutrition per serving: 140 calories, 7g total fat, 4g saturated fat, 5mg cholesterol, 190mg sodium, 19g carbohydrate, 0g dietary fiber, 13g sugars, 1g protein.
Printed from kraftrecipes.com, 4/2/2010.