Pistachio Pudding Dessert

By [e-mail]

Ingredients

• 6 tablespoons unsalted butter
• 1/4 teaspoon salt (omit if using regular butter)
• 1 1/2 tablespoons granulated sugar
• 3/4 cup flour
• 2/3 cup chopped toasted pecans
• 4 oz. cream cheese – softened
• 1/3 cup powdered sugar
• 2 1/2 – 3 cups whipped topping or sweetened whipped cream
• 1 (3.4 oz) box instant pistachio pudding mix
• 1 1/4 cups cold milk

Preparation

Step 1

Preheat oven to 375 degrees F. Spray an 8 inch square glass baking dish with cooking spray.

Beat together butter, salt and granulated sugar. Add flour and stir until almost blended, then stir in 1/3 cup of the pecans. Press evenly into the bottom of pan and bake for 13-15 minutes or until set. Cool completely.

Beat together cream cheese, powdered sugar, and about 1 cup of the whipped cream. Spread this mixture over the cooled crust.

Whisk pudding mix and milk together in a medium bowl for 2 minutes or until thickened. Spread pudding over cream cheese mixture. Spread remaining whipped cream over pudding mixture, then top with remaining nuts. Chill for 2-3 hours before serving.