Wednesday, March 11, 2009

Pistachio Dessert
From Monica Thiriot
it’s also great with chocolate pudding

1 cup flour
½ cup margarine (melted)
2 Tbsp. Sugar
¼ cup chopped walnuts (or mixture of other nuts)
8 oz cream cheese,, softened
1 cup powdered sugar
1/2 of 12oz cool whip
2 small pkgs instant pistachio pudding
2 1/2 cups milk

Mix flour, margarine, sugar, and nuts. Pat into bottom of 9X13 pan. Bake 350 for 10-15 minutes or slightly browned. COOL WELL! Mix cream cheese, powdered sugar and cool whip. Spread this over cooled crust. Mix pudding with milk. Spread over cream mixture. Refrigerate then spread with remaining 6 oz cool whip. May want to sprinkle the top with a few chopped nuts to warn those who can’t eat nuts!

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