 | | Directions | - Combine the crushed graham crackers, sugar and butter in a 9x13 inch pan. Press to create a crust.
- Combine the pudding, milk and ice cream with a hand mixer; then spread the mixture on top of the graham cracker crust.
- Spread on the whipped topping and sprinkle with toffee bits.
- Freeze overnight.
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Prep Time: 15 minutes
Container: 9x13-inch cake pan
Servings: 12
|  | | Ingredients | | - | | 24 squares graham crackers, crushed |
| - | | 1/3 cup sugar |
| - | | 1/2 cup butter, melted |
| - | | 2 packages instant pistachio pudding (3-ounce packages) |
| - | | 1 cup milk |
| - | | 1 quart ice cream |
| - | | 8 ounces whipped topping |
| - | | 1 cup toffee bits |
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