I was going to make a joke about how this is basically a family recipe because it is such a staple at all our family gatherings but then I learned it really is a family recipe. The recipe originates from my aunt’s mother-in-law’s boss, and since the workplace can be like a family (though I am not actually a fan of companies that claim that), this is a family recipe.

Now, I will be the first to admit that this looks weird. The first time I saw it, pretty sure I didn’t go near it until forced to try a bite. Nothing about a bright green dessert was appealing to kid-me. So please, adult-me is asking that you just trust me on this. This creamy, salty, and, light pistachio dessert has just the right hint of flavor without being overpowering. 

You know those desserts that are a little too easy to eat? That’s this gorgeous gal. It’s also incredibly easy to make with only six ingredients and no baking required! I promise if you make this for a crowd, the tray will be wiped clean at a disappointingly rapid rate. Disappointing because people will want to come back for multiple servings and be sad to see the dish is empty.

Get ready to make your family’s new favorite warm-weather dessert, and since we’re friends, you can claim it’s a family recipe too!

Equipment:

• Mixing bowls

• 9x13 pan

• Foil

• Whisk

• Spatula 

Yields: 24 servings
Ingredients:

• 60 Ritz crackers

• ½ cup salted butter, melted 

• 2 packages pistachio Jello-O Instant Pudding & Pie Filling

• 1 ½ cups milk

• 4 cups vanilla ice cream, slightly softened 

• 9oz cool whip whipped topping, softened

Directions:

• Crush your Ritz crackers until a rocky sand-like consistency and then add them to a bowl with the melted butter. Stir to combine

• In a greased 9x13 pan, spread your cracker-butter mixture evenly on the bottom, reserving about half a cup (which you will sprinkle onto the top, at the end)

• In a large bowl, combine the pistachio Jello-O and milk. Whisk to combine.

• Add your vanilla ice cream to the bowl and combine

• Spread the mixture evenly onto of the cracker crust, in the 9x13 pan

• Top with Cool Whip and sprinkle with remaining cracker-butter crumbs

• Cover and refrigerate for at least 4 hours 

If you love this recipe as much as I do, tag @accentgolden in your posts so I can see it! 

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