- Combine the crushed graham crackers, sugar and butter in a 9x13 inch pan. Press to create a crust.
- Combine the pudding, milk and ice cream with a hand mixer; then spread the mixture on top of the graham cracker crust.
- Spread on the whipped topping and sprinkle with toffee bits.
- Freeze overnight.
|Prep Time: 15 minutes|
Container: 9x13-inch cake pan
|-||24 squares graham crackers, crushed|
|-||1/3 cup sugar|
|-||1/2 cup butter, melted|
|-||2 packages instant pistachio pudding (3-ounce packages)|
|-||1 cup milk|
|-||1 quart ice cream|
|-||8 ounces whipped topping|
|-||1 cup toffee bits|