Cool and refreshing on a hot summer day!
Total: 1 hr 15 min
Bake: 15 min
Yields: 15 servings
1 1⁄4 cups flour
1⁄2 cup butter
1⁄2 cup ground nuts
1 (8 ounce) package cream cheese
1 1⁄2 cups powdered sugar
8 ounces Cool Whip, divided
3 (3 1/2 ounce) boxes instant pistachio pudding mix
4 1⁄2 cups milk
Preheat oven to 325’F.
For the crust, mix together the flour, butter and nuts.
Press in the bottom of a 9 x 13 pan.
Bake at 325 for 15 minutes.
Mix the cream cheese, powdered sugar and 1 cup cool whip.
Spread on top of crust.
Mix well the pudding and milk.
Pour on top of cream cheese mixture and let set.
Top with remaining cool whip.
May top with chopped nuts if desired
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