Frozen Strawberry-Pistachio Dessert

Ingredients

• 1.5 cups cookie crumbs (from 15-oz. pkg.)
• 0.3 cup powdered sugar 
• 0.3 cup pistachios chopped
• 6 tablespoons butter melted
• 1 container whipped cream (1/2-gallon)
• 1 container whipped cream (1/2-gallon)
• 3.4 oz pistachio pudding mix instant
• 2 cups powdered sugar 
• 6 oz semi chocolate chips (1 cup)
• 0.5 cup butter 
• 12 oz evaporated milk canned ()
• 1 teaspoon vanilla 
• 1 serving cool whip frozen thawed
• 1 serving strawberries fresh
• 1 cup frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• hand mixer
• aluminum foil

Directions

1. Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes.
2. Place strawberry ice cream in refrigerator to soften.
3. Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes.
4. Place vanilla ice cream in refrigerator to soften.
5. Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended.
6. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
7. Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently.
8. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
9. To serve, let dessert stand at room temperature for 15 minutes.
10. Cut into squares.
11. Serve each with fudge sauce, whipped topping and strawberries.