This recipe for Pistachio Dessert, by Corinne Hoppe, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix Ritz crackers and melted margarine together. Bake 10 minutes @ 350º in a 9 x 13 pan. Mix pistachio pudding, milk, ice cream together. Pour on cooled crust. Refrigerate for 20 minutes. Top with Cool Whip. Sprinkle crushed Heath bars on top. Keep refrigerated.
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