Pistachio Dessert 02 Apr 14

 

 

 

 

 

 

 

Pistachio Dessert

1 cup flour

1 stick butter

1 cup chopped pecans, optional

2 tbsp sugar

1 – 8oz cream cheese

1 large carton Cool Whip

2/3 cup powdered sugar

2 – 3-1/2 oz pkgs pistachio instant pudding

2-1/2 cups milk

Melt butter and add flour, pecans and sugar. Press into 9×13 inch pan. Bake 15 minutes at 375 degrees or until brown. Blend together powdered sugar and cream cheese. Fold in half carton of Cool Whip. Spread over cooled crust. Mix pistachio instant pudding with milk until thick. Pour over second layer. Spread other half carton of Cool Whip over third layer and refrigerate.