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Pistachio Fluff
Yields: 16 serving(s)
Ingredients
Patti - Vdrj67a
- 56 ritz crackers; crushed
- 1/2 cup(s) margarine; melted
- 2 small pistachio instant pudding
- 2 cup(s) milk
- 2 pint(s) vanilla ice cream; softened
- Cool whip
Directions
- Mix together cracker crumbs and melted margarine.
- Pat into 9×13 pan.
- Bake at 325~ for 10 minutes; cool.
- Blend together dry pudding mix, milk and ice cream.
- Pour over cooled crust.
- Refrigerate until firm.
- Do not freeze.
- Cover with whipped topping.
- Refrigerate until serving time.
- Cut into squares.
- Note: can use any flavor pudding.
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