Ingredients:
1/2 cup butter, melted
1 tablespoon sugar
1/2 teaspoon ground nutmeg
2 cups crushed graham crackers
1 (8 ounce) packages softened cream cheese
1 cup powdered sugar
1 (12 ounce) cartons dessert topping ( Cool Whip)
2 (3 3/4 ounce) packages instant pistachio pudding mix
3 cups milk
Directions:
Preheat oven to 350 degrees F and grease a 13″x9″ pan.
Combine crust ingredients (if you like, you can add 1/2 cup chopped pistachio nuts to the crust).
Press crust mixture into the greased pan and bake at 350 degrees for 7 minutes.
Remove from oven, set aside, and let cool completely.
In a bowl, combine the softened cream cheese and powdered sugar until creamy.
Fold in half of the dessert topping (Cool Whip) and carefully spread over the cooled crust.
In another bowl, with an electric mixer beat together the pudding mix and milk at medium speed until thick (5-7 minutes).
Pour slowly and carefully over cheese layer, using a spatula to spread without mixing with the cream cheese mixture.
Spread the remaining Cool Whip on top and decorate as you wish with chopped pistachios, chocolate shavings, etc.
Refrigerate for at least two hours or over night before serving.
Makes 10 to 12 servings.
You can also include a layer of crushed pineapple in the dessert.
Servings: 10-12
Time preparation: 10 min.
Time total: 25 min.