ingredients:
- °18 graham crackers
- °2 packs of 3.4 oz instant pistachio pudding
- °2 cups cold milk
- °8 ounces, shaken
- °Chop pistachios, for garnish optional
* Methods :
Line an 8 x 8 pot with aluminum foil and set it aside.
In a large bowl, whisk the milk into the pudding mixture for 1 minute. Chill for 5 minutes.
Removing 1 cup full of whip cream & set apart. Fold the remaining additions into the pudding until combined.
Layer 6 biscuits in a prepared skillet. Add half of the pistachio mixture. Repeat layers ending with crackers. Top with reserved leather topping.
Put it in the fridge overnight, cut it into squares and serve.
Enjoy!
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