|
|
Who it came from: Polly Ristow
I received this recipe in the early 1990's from Jim Ristow's mom, the late Polly Ristow of Hibbing. Ever since, this is by far my favorite dessert recipe. I included a photo of the recipe card that Polly provided. My mom, Joanne Petrangelo, makes this dessert for me every year on my birthday.
Why I love it: It is an amazing combination of sweet and salt. The bottom layer is crushed Ritz crackers and the top layer is crumbled Heath bars.
Recipe:
Ingredients: 72 Ritz crackers (2 tubes)
2 sticks oleo, melted
4 packages of instant vanilla pudding
3 cups of milk
1/2 gallon softened pistachio ice cream
1 8 oz. Cool Whip
3-4 Heath bars
1/2 - 1 cup of walnuts (preference)
Take the Ritz crackers and the 2 sticks of oleo, melted and mix and put in jelly roll pan, bak at 350 degrees for 10 minutes.
Mix together: 4 packages instant vanilla pudding, 3 cups of milk and 1/2 gallon of softened pistachio ice cream and spread over crust. Refrigerate. Then top with 8 oz. of Cool Whip. Crush the 3-4 Heath bar and walnuts together and put on top of Cool Whip. Keep refrigerated.
I received this recipe in the early 1990's from Jim Ristow's mom, the late Polly Ristow of Hibbing. Ever since, this is by far my favorite dessert recipe. I included a photo of the recipe card that Polly provided. My mom, Joanne Petrangelo, makes this dessert for me every year on my birthday.
Why I love it: It is an amazing combination of sweet and salt. The bottom layer is crushed Ritz crackers and the top layer is crumbled Heath bars.
Recipe:
Ingredients: 72 Ritz crackers (2 tubes)
2 sticks oleo, melted
4 packages of instant vanilla pudding
3 cups of milk
1/2 gallon softened pistachio ice cream
1 8 oz. Cool Whip
3-4 Heath bars
1/2 - 1 cup of walnuts (preference)
Take the Ritz crackers and the 2 sticks of oleo, melted and mix and put in jelly roll pan, bak at 350 degrees for 10 minutes.
Mix together: 4 packages instant vanilla pudding, 3 cups of milk and 1/2 gallon of softened pistachio ice cream and spread over crust. Refrigerate. Then top with 8 oz. of Cool Whip. Crush the 3-4 Heath bar and walnuts together and put on top of Cool Whip. Keep refrigerated.