1 Cup Flour
½ cup Nuts
1 Tbsp. Sugar
1 Stick Butter
3 Cups Milk
1 Cup Powdered Sugar
2 (9oz) cartons Cool Whip
2 pkgs. Pistachio Instant Pudding
1 (8oz) pkg. Cream Cheese
For crust, mix flour, nuts, sugar and Butter with a pastry blender or fork. Spread in 9 x 13 pan. Bake 15 – 20 or until light golden brown @350 degrees preheated oven. After removing from oven, cool in refrigerator.
Next, cream powdered sugar, cream cheese and 1 container of cool whip. Spread mixture on cool crust. Prepare pudding mixes, using only 3 cups milk. Pour over top of cream cheese mixture. Top with remaining cool whip. Chill several hours or overnight.
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