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Ingredients 1 ½ gallon vanilla ice cream, softened 2 2 (3 ounce) packages instant pistachio pudding mix 3 1 ½ cups milk 4 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed 5 ¼ cup chocolate-covered toffee bits (such as Heath®), or to taste More …
Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions.
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat. Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend.
Just like my lemon icebox cake, strawberry icebox cake, and this amazing pistachio pudding icebox cake! You will make this pistachio pudding dessert by alternating layers of graham crackers, pistachio pudding, and whipped topping (e.g., Cool Whip) in a 9 x 13-inch baking dish.
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