1 C Flour
1 Cube Butter
1/2 C Chopped Nuts
2 pkg. instant Pistachio Pudding
9oz Cool Whip
8 oz Cream Cheese
1 C Powdered Sugar
2 1/2 Cups Milk
Heat oven to 325 degree F. Grease a 13X9-inch baking pan.
Reserve 1 tablespoon nuts. Combine the remaining nuts with butter, flour and sugar with a pastry blender.
Press flour mixture onto bottom of the 9x12 pan. Bake until it is barely beginning to brown on the top and then set aside to cool completely.
In a medium bowl, combine together cream cheese and powdered sugar; use a hand mixer to mix until well combined. Mix in 2 cups of Cool Whip. Spread cream cheese mixture over the cooled crust.
Mix 2 pkgs pudding mixes and milk with whisk on low speed for 3 minutes. Spread over cream cheese layer and let set in the fridge for about 5-10 minutes until thickened. Cover with the remaining Cool Whip. Refrigerate for 4 hours.
Slice and sprinkle with remaining nuts just before serving.
Note: I bring coolwhip and cream cheese to room temperature Best if refridgerated 8 hours before serving
Note: I bring coolwhip and cream cheese to room temperature Best if refridgerated 8 hours before serving
Nutrition
Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 273mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
