Easy Pistachio Bar Dessert

Ingredients:

36 chocolate sandwich cookies with white filling,
finely crushed (about 3 cups)

6 tbsp butter or margarine, melted
2 pkg (3.4 oz each) pistachio flavor instant pudding mix
2 cups cold milk
1 tub (8 oz) frozen whipped topping, thawed and divided
1/2 cup toffee bits

Directions:

1. Mix cookie crumbs and butter until well blended.
Press onto bottom of 13 x 9 inch pan. Refrigerate until ready to use.

2. Beat pudding mixes and milk in large bowl
with whisk 2 min; spread 1 1/2 cups onto bottom
of crust. Stir half the whipped topping
into remaining pudding; spread over pudding layer in pan.
Cover with remaining topping and toffee bits.

3. Refrigerate 4 hours or longer until firm.

Yield: 32 Servings

Substitute 1/2 cup chopped dry roasted peanuts for toffee bits if desired.