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1 c. flour 1 stick butter 2 Tbsp. sugar 1/4 c. chopped nuts Mix flour with butter and sugar. Add chopped nuts. Mix well like a pie crust until crumbly. Press into a 9 x 13 pan. Bake at 325 degrees for 12 to 14 minutes. Watch carefully. 8 oz. cream cheese 2/3 c. powdered sugar 1/2 large (12 oz.) carton Cool Whip In a large bowl, mix cream cheese, powdered sugar and Cool Whip. Beat 2 minutes. Spread on cooled crust. 2 pkg. pistachio instant pudding 2 1/2 c. cold milk In a large bowl, mix pudding and milk. Beat 2 minutes or until thickened. Spread on cream cheese mixture. Then spread remaining Cool Whip on pudding layer and sprinkle with more chopped nuts. Keep refrigerated. Will hold in refrigerator for several days. Yields 12 servings. P. S. You can substitute other pudding flavors. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |