Ingredients:
1 1/4 cups flour
1/2 cup margarine or 1/2 cup butter, softened
1/2 cup finely chopped pistachios
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (8 ounce) cartons frozen whipped topping, thawed
2 (3 3/4 ounce) packages instant pistachio pudding mix
3 cups milk
Directions:
Heat oven to 350 degrees.
Grease 9″ x 13″ pan.
In small bowl, combine flour and margarine until crumbly.
Stir in pistachios; pat into prepared pan.
Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.
In small bowl, combine cream cheese and powdered sugar until smooth and creamy.
Fold in 1/2 carton of whipped topping; spread over cooled crust.
In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes.
Pour mixture carefully over cheese layer.
Spread with remaining whipped topping.
Refrigerate several hours or overnight.
Servings: 12
Time preparation: 35 min.
Time total: 55 min.