Ingredients
½ cup pistachio, or walnuts, finely chopped, divided
½ cup butter, softened
1 cup flour
1 tbsp sugar
250 g cream cheese, softened
1 cup icing, (powdered) sugar
1 l Cool Whip Topping, thawed, divided
Jell-O Pistachio Instant Pudding, 2 packages, (4 cup -servings each)
2½ cup cold milk
Preparation
Heat oven to 325 degrees F. Grease a 13X9-inch baking pan.
Reserve 1 tablespoon nuts. Using a stand up or hand held mixer, combine the remaining nuts with butter, flour and sugar.
Press flour mixture onto bottom of the prepared pan. Bake for 15 minutes and then set aside to cool completely.
In a medium bowl, combine together cream cheese and icing sugar; whisk until well combined. Stir in 2 cups of Cool Whip. Spread cream cheese mixture over the cooled crust.
Using a stand up mixer, beat pudding mixes and milk with whisk on low speed for 3 minutes. Spread over cream cheese layer and let stand for 5 minutes or until thickened. Cover with the remaining Cool Whip. Refrigerate for 4 hours.
Slice and sprinkle with remaining nuts just before serving.
