- °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.