Ruby Cowan | Houston County EC

If you’re craving a deliciously salty and sweet dessert, Cowan has got you covered. We simply love the lightly salty cracker crust that pairs so well with the pistachio pudding. Bonus: This sweet and salty treat comes together in a snap!

55 butter crackers, divided use
3/4 cup (1 1/2 sticks) butter, melted
2 cups milk
2 packages pistachio pudding mix (3.4 ounces each)
1 quart vanilla ice cream, softened
2 cups frozen whipped topping

1. In a large resealable plastic bag, crush 50 crackers with a rolling pin. Combine with butter and press into a 9-by-13-inch baking pan.

2. In a bowl, stir together milk and pudding. Add ice cream and whipped topping, stir to combine. Pour mixture over the crust. Crush remaining crackers with your hands and sprinkle over mixture.

3. Cover and freeze at least 1 hour. Slice and serve.

Serves 10.