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.