Ingredients:
2 1/2 cups half-and-half
1 (1 ounce) sugar-free instant pistachio pudding
1/4 cup pistachios, coarsely chopped
Directions:
Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes.
Stir in pistachios.
Pour into a metal cake pan and freeze at least 2 hours, until firm.
Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula.
Serve sprinkled with chopped pistachios.
Servings: 6
Time preparation: 10 min.
Time total: 130 min.