Refrigerator Pistachio Dessert
I usually make this for Easter. The cream cheese layer is what makes it scrumptious! I orginally found this recipe in an old Pillsbury baking cook book. My touch was to add the extra chopped pistachios to the pudding layer.
1 1/4 cflour
1/2 cbutter, softened
1/2 cfinely chopped pistachios
8 ozcream cheese
1 cpowdered sugar
8 ozcool whip
2 (3.75oz) pkginstant pistachio pudding mix
1/2 - 1 cchopped pistachios
How to Make Refrigerator Pistachio Dessert
- Heat oven to 350. Grease a 13x9" pan. In a small bowl, combine flour & butter at low speed until crumbly. Stir in 1/2 cup pistachios. Press in bottom of greased pan. Bake at 350 for 18 to 20 minutes, or until light golden brown. Cool crust completely. (I usually end up putting this in the freezer after it has cooled a bit to speed the process as it can take quite a while.)
- In a small bowl, combine cream cheese & powdered sugar until smooth & creamy. Fold in 1/2 of the cool whip. Spread mixture over the cooled crust.
- In a large bowl, beat pudding mix & milk at medium speed until thickened, about 5 minutes. Stir in 1/2 to 1 cup pistachios. Pour mixture carefully over cream cheese layer. Spread with remaining cool whip. Refrigerate several hours or overnight.