2 pgs. (3.4 oz each) Pistachio flavor instant pudding
2 cups cold milk
1 tub (8 oz) Cool whipped topping
1/2 cup toffee bits
Instructions
MIX cookie crumbsand 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 remaining cool whip and toffee bits.
REFRIGERATE 4 hours or until firm.
Originally Submitted
3/20/2010
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