1 (9 oz) pkg chocolate wafers

10 chocolate-covered almond butter-crunch candies, crushed

1 (3.4 oz) pkg instant pistachio pudding mix

2 cups cold milk

1 pint heavy cream

2 tbs sugar

prepare pudding with milk as directed by package instructions and set aside. place in the refrigerator to chill.

whip sugar and cream together until stiff peaks form.

fold a quarter of the mixture into the pudding.

in a baking dish, spread pudding mixture on the bottom and top with a layer of wafers. spread cream on top of the wafers and sprinkle with crushed candy mixture.

repeat until you have gone through all of the ingredients.

place in the refrigerator until ready to serve.

8 servings