Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 or 9 ounce container of Cool Whip
- 2 small packages pistachio nut instant pudding
- 3 cups milk
- 2 cups all purpose flour
- 1 1/2 cubes (3/4 cup) margarine
- 1 cup chopped nuts (your choice of nuts)
Preparation:
Crust:Blend flour, margarine and nuts with a pastry blender, press into a 9x12 inch glass pan. Bake at 350 for 20 minutes; cool.
First Layer:
In bowl, add cream cheese, powdered sugar and 1/2 of the Kool Whip; cream well, spread over crust.
Second Layer:
Blend pudding and milk well; mixture will be thick.
Spread this over the cream cheese mixture. Refrigerate for at least an hour or so. At serving time, spread the rest of the Kool Whip over the top.
(NOTE: If you don't like nuts, or are allergic to them, you could omit the nuts from the crust, and use really any variety of pudding you want.)