PISTACHIO DESSERT
by Sharon McCook – Fines Creek, NC
1 box thin chocolate wafers and 1 stick oleo. Mel oleo and crush cookies with rolling pin. Mix and press into 13 x 9 x 2 pan. Chill.
With electric mixer beat 2 boxes pistachio pudding and 1 1/2 cup milk. Add one quart vanilla ice cream and beat until well mixed. Pour on to crust and freeze.
When frozen, frost with 4 oz. Cool Whip. Freeze again. Crush 6 large Heath bars and sprinkle over top. Keep frozen.
Set out 1/2 hour before serving. Cut into squares and serve.
