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Ingredients
- Crust:
- 1 Cup All-Purpose Flour
- 1/4 Cup Walnuts, finely chopped
- 1/2 Cup Butter (1 stick), at room temp.
- 2 Tbsp. White Sugar
- White Filling:
- 2/3 Cup Powdered Sugar
- 1/2 Medium Tub Cool Whip
- 1 (8 oz.) Pkg. Cream Cheese, at room temp.
- Green Filling:
- 3 Pkgs. Instant Pistachio Pudding
- 4 1/2 Cups 2% Milk
- Topping:
- 1/2 Medium Tub Cool Whip
Preparation
Step 1
Mix the flour, chopped walnuts, butter and sugar with a pastry cutter or your fingers until the consistency of wet sand. Spread in a 9 x 13 baking pan. Bake at 350 degrees for 15 minutes and let cool completely.
While the crust is cooling, mix the powdered sugar, cool whip and cream cheese with a mixer until well combined and all the lumps are out. Spread over the cooled crust.
In the same bowl, mix the pudding and the milk together until all combined and just starting to thicken. Pour over the cream cheese mixture. Place in the refrigerator until set.
Once the pudding has set and is firm, spread the other half of the cool whip on top and sprinkle with walnuts or decorate to your liking.
Great with other puddings too!