- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 cups cold milk
- 1 pint heavy cream
- 2 tablespoons white sugar
- 1 (9 ounce) package chocolate wafers
- 10 chocolate-covered almond buttercrunch candies, crushed
- Prepare pudding with milk as directed on package. Chill in refrigerator.
- Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding.
- In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.
09/23/2019
recipepes.com
pistachio cream dessert, recipe
PT15M
PT1H
5
455 calories
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