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Pistachio Dessert

60 Ritz crackers, crushed with
1 stick butter or margarine, melted
Press into bottom of a 9 X 13" pan and bake at 350 degrees for ten minutes. Cool.

2 packages instant pistachio pudding
1 qt. softened vanilla ice cream
1 ½ cups milk

Pour over cooled crust and freeze until firm.

Top with
8 oz. Cool Whip
Heath Toffee Bars, at least 2, crushed

Return to freezer and store until about 15 minutes before serving.

Let stand until dessert is soft enough to cut and serve.

Terri's notes: 
~This is a surprisingly delicious combination of sweet, salty, creamy and crunch!

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