Oreo Pistachio Dessert Recipes

Steps:

• Crush Oreos for the crust (a food processor works wonders).
• Reserve 1/4 to 1/2 cup for the top of dessert, set aside.
• Combine remaining crumbs and melted butter.
• Press into the bottom of a 9"x13" cake pan.
• Set aside.
• With a mixer, combine pudding and milk, mixing well.
• Fold in Cool Whip until well blended.
• Fold in softened ice cream.
• Add food coloring to 'perk up' the color to a nice pastel green (if desired).
• Pour pudding mixture onto Oreo crust.
• Sprinkle top with remaining cookie crumbs and freeze.
• When getting ready to serve, let it sit in the refrigerator for 1 hour, or on the counter for 30 minutes.

Steps:

• Mix Oreos and butter, divide.
• Spread 1/2 on bottom of 8x11" pan.
• Reserve other 1/2 of crumbs for top.
• Prepare pudding, using the milk, according to directions on box.
• Mix all remaining ingredients and pour over half cookie crumbs.
• Sprinkle the rest of the crumbs on top.
• Freeze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Steps:

• Mix butter flour and pecans together.
• Press in 9 x 13 pan.
• Bake ar 350 for 15 minutes.
• Cream together cream cheese, powdered sugar and cool whip.
• Spread on cooled crust.
• Make pistachio pudding with 2 cups milk.
• Spread over cheese layer.
• Top with a thin layer of cool whip and sprinkle with nuts.
• Refrigerate for 4 hours before serving. Store in refrigerater.