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Pistachio Pie

Recipe Ingredients

  • 1 (3 3/4 ounce) box instant pistachio pudding mix
  • 1 pint vanilla ice cream, softened
  • 3/4 cup milk
  • 1 (9-inch) Graham cracker crust, baked
  • 1 (4 ounce) container frozen whipped topping, thawed
  • 1 (1 3/16 ounce) English toffee candy bar (Heath bar)


  1. Combine pudding mix, ice cream and milk; beat with electric mixer until smooth. Pour into pie crust; freeze 1 hour or until firm.
  2. Spread whipped topping evenly over pie. Crumble candy bar over pie.
  3. Store in freezer.
  4. Before serving, allow pie to sit at room temperature for 5 to 10 minutes.


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