- 3/4 c. butter (1-1/2 blocks)
- 1/2 c. brown sugar
- 1-1/2 c. flour
- 1 c. nuts, chopped
- Cheesecake Filling:
- 2 boxes (3.4 oz) instant pistachio pudding
- 2-3/4 cup whole milk
- 1 8-oz pkg cream cheese, softened
- 1 cup powdered sugar
- 2 small cartons Cool Whip, divided
Adapted from youtube.com
Beat butter and brown sugar; add flour and nuts. Press dough into buttered 9x13 inch pan. Bake at 375° for 10-15 minutes or until top browns. Cool.
Smooth together cream cheese, sugar and 2 cups of Cool Whip. Pour an even layer over crust.
Mix the milk and pudding mix together until thickened. Pour over the cream cheese layer.
Spread your remaining Cool Whip over the top and refrigerate.