Frozen Strawberry-Pistachio Dessert

A quick cookie crumb crust and two types of ice cream get you started on a fabulous dessert, topped with creamy fudge sauce.

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Servings 16

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ingredients 15
Prep Time 60 min
Total Time 6 hr 0 min

Ingredients

Crust

1 1/2: cups chocolate cookie crumbs (from 15-oz. pkg.)

1/4: cup powdered sugar

1/4: cup chopped pistachios or almonds

6: tablespoons butter, melted

Strawberry Layer

1: (1/2-gallon) container strawberry or cherry ice cream

Pistachio Layer

1: (1/2-gallon) container vanilla ice cream

1: (3.4-oz.) pkg. instant pistachio pudding and pie filling mix

1: cup half-and-half

Fudge Sauce

2: cups powdered sugar

1: (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2: cup butter

1: (12-oz.) can (1 1/2 cups) evaporated milk

1: teaspoon vanilla

: Frozen whipped topping, thawed, if desired

: Fresh strawberries, if desired

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Directions

1 Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2 Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3 Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4 Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.