Pistachio Cream Dessert

1 (3.4 ounce) package instant pistachio pudding mix

2 cups cold milk

1 pint heavy cream

2 tablespoons white sugar

1 (9 ounce) package chocolate wafers

10 chocolate-covered almond buttercrunch candies, crushed

Prepare pudding with milk as directed on package. Chill in refrigerator.

Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding.

In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.