2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 c. toffee bits
Instructions
Mix cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use. Beat pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the Cool Whip into remaining pudding; spread over pudding layer in pan. Cover with remaining Cool Whip and toffee bits. Refrigerate four hours or until firm.
Originally Submitted
1/27/2014
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