Pistachio Cookie Dessert
1 quart vanilla ice cream, softened
1 package (20 ounces) Oreo cookies
1/2 cup + 2 tablespoons melted butter or margarine
1 1/2 cups cold milk
2 packages (3 ounces each) instant pistachio pudding mix
1 carton (16 ounce) frozen whipped topping, thawed
Place cookies in food processor; cover and process until fine crumbs
form. Stir in butter. Set aside 1 cup for topping. Press remaining
crumb mixture into an ungreased 13x9x2-inch dish. In a mixing bowl,
beat milk and pudding mix on low speed for 2 minutes. Gradually add
ice cream; mix well. Fold in whipped topping. Spread over crust.
Sprinkle reserved crumb mixture over top, pressing down lightly.
Cover and freeze for 4 hours or overnight. Remove from freezer 20
minutes before cutting.
Serves 12.