Pistachio Ice Cream cake

Crust:

2 stacks of Reduced Fat Ritz Crackers (70) crushed
1 T. reserved crushed crackers
1 T. Splenda No Calorie Sweetener
1 stick I can't Believe It's Not Butter Light (melted)

Filling:

1/2 gal. Reduced Fat Vanilla Ice Cream (Softened)
2 pkg. Fat Free Instant Pistachio Pudding
1 tsp. Vanilla Extract
1 cup fat Free Milk

Topping:

1 8oz. Container of Fat Free Cool Whip (Thawed)

Crush crackers and add Splenda and butter. Reserve 1 T. of mixture for top of cake. Mix softened Ice Cream with udding mix, vanilla and milk. Place cracker mixure into a 9 X 13 pan. Add Ice cream mixture and top with Cool Whip
and freeze unil ready to serve. take out before meal time and serve.

Makes 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user BUSLADY58.