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<blockquote data-quote="moreluck" data-source="post: 700972" data-attributes="member: 1246">PISTACHIO BAR DESSERT&nbsp;What You Need!&nbsp;36 OREO Cookies, finely crushed (about 3 cups) &nbsp;&nbsp;6 Tbsp. Butter or margarine, melted &nbsp;&nbsp;2 pkg. (3.4 oz. Each) JELL-O Pistachio Flavor Instant Pudding &nbsp;&nbsp;2 cups cold milk &nbsp;&nbsp;1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided &nbsp;&nbsp;1/2 cup toffee bits &nbsp;&nbsp;&nbsp;Make It!&nbsp;&nbsp;&nbsp;&nbsp;MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use. BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits. REFRIGERATE 4 hours or until firm.</blockquote>

[QUOTE="moreluck, post: 700972, member: 1246"] PISTACHIO BAR DESSERT [B]What You Need![/B] 36 OREO Cookies, finely crushed (about 3 cups) 6 Tbsp. Butter or margarine, melted 2 pkg. (3.4 oz. Each) JELL-O Pistachio Flavor Instant Pudding 2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1/2 cup toffee bits [B]Make It![/B] [B]MIX [/B]cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use. [B]BEAT [/B]pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits. [B]REFRIGERATE [/B]4 hours or until firm. [/QUOTE]

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