Creamy Pistachio Dessert
|Flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cream cheese||8 Ounce, softened|
|Confectioner's sugar||1 Cup (16 tbs)|
|Whipped topping||2 Cup (32 tbs)|
|Pistachio instant pudding mix||8 Ounce (2 Package)|
|Milk||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
Place the flour in a bowl.
Cut in the butter until mixture resembles coarse crumbs.
Press in a 9x13 inch baking dish.
Bake at 325 degrees for 10 minutes.
Let stand until cool.
Combine the cream cheese, confectioners' sugar and 1 cup of the whipped topping in a bowl and beat until light and fluffy; spread evenly over the cooled crust.
Combine the dry pudding mix, milk and vanilla in a bowl and blend.
Spread pudding mixture evenly over the cream cheese layer.
Spread the remaining whipped topping over the pudding layer.
Chill, covered, until firm.