Pistachio Dessert Recipe: Dreamy and Delicious

Another week has already flown by, and we found ourselves contemplating yet another free day. Yes, we had a free day–we haven’t cut it out completely. However, our portion sizes were normal, our breakfast was the same as “non-free days,” and our “special” food was altered to be a healthier version of itself.

What was this special, healthy (almost) food we had? A pistachio pudding and ice cream based dessert that Jared remembered very fondly from his childhood. Here’s the recipe:

60 crushed Ritz crackers
1 stick melted butter
2 boxes instant Pistachio pudding
1/2 cup milk
1 quart softened vanilla ice cream
1 medium sized pkg Cool Whip
4 Heath bars, crumbled

To make crust: Preheat oven to 350 degrees. Crumble the 60 Ritz crackers, mix with melted butter, and press into a 13 x 9 baking dish. Bake for 5 minutes and then let cool.

To make filling: Combine pudding, milk, and softened ice cream and beat for three minutes. Spread on crust.

Topping: Place Cool Whip on top of filling. Finish by sprinkling the crumbled Heath bars on top. Enjoy!

Now, you’re probably looking at this recipe and going “That’s healthy (almost)? HOW is that healthy (almost)?” Well, here’s what we did. We took that recipe and ALTERED it. We began by doing a half batch in order to prevent us from over eating or having leftovers that we’d be tempted to eat all week. Then we used sugar-free Cool Whip and fat free, no-sugar added ice cream. One other change we made (that didn’t effect the healthiness of the recipe, but that tasted really good) was switching the 4 Heath bars to be 1/2 Butterfingers and 1/2 Heath bars (we used mini sized bars).

It turned out really good and, while it’s not a healthy dessert, I am proud of the fact that it we chose to make a healthier dessert even though it was a free day.

To my readers: What’s a food accomplishment you’re proud of?


About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.
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One Response to Pistachio Dessert Recipe: Dreamy and Delicious

  1. I’ll have to try to make this!

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