Try this Pistachio Bar Dessert recipe, or contribute your own.
Suggest a better descriptionMIX cookie crumbs and butter until blended; press onto bottom of 13 x 9-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 crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm. Sprinkle with toffee bits just before serving.
Substitute: Substitute chopped PLANTERS Dry Roasted Pistachios for the toffee bits.
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Serving Size: 1 Recipe (1501g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4617 | ||
Calories from Fat: 2279 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 253.2g | 338 % | |
Saturated Fat 104.4g | 522 % | |
Monounsaturated Fat 112.7g | ||
Polyunsanturated Fat 22.5g | ||
Cholesterol 160.2mg | 49 % | |
Sodium 2760mg | 95 % | |
Potassium 2692.8mg | 71 % | |
Total Carbohydrate 594.6g | 175 % | |
Dietary Fiber 34.9g | 140 % | |
Sugars, other 559.6g | ||
Protein 49.2g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4617
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