A delightful pecan crust covered in layers of whipped topping, creamy pistachio pudding, and crunchy chopped pistachios.
Ingredients
Crust
Ingredients
Crust
- ½ cup margarine 1 stick, softened
- 1 cup all-purpose flour
- ½ cup chopped pecans
- Bottom Layer
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1 8- ounce Cool Whip thawed
- Middle Layer
- 2 packages instant pistachio pudding 3.4 oz.
- 2 ½ cups milk
- Top Layer
- 1 8- ounce Cool Whip thawed
- 1/3 cup chopped pistachios
Instructions
Crust
- Pre-heat oven to 350 degrees F.
- In a medium sized bowl, stir together all of the crust ingredients until a smooth dough forms. Spread into the bottom of a 9 x 13 glass baking dish using your fingers.
- Bake for 15-20 minutes, until lightly browned. Cool completely.
Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
- Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Spread over the cooled crust.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the milk and pudding on low speed for 30 seconds. Increase the speed to medium-high and continue beating for 2 additional minutes. Spread the pudding mixture over the cream cheese layer.
- Spread the Cool Whip over the pudding layer and sprinkle with pistachios.
- Cover loosely with plastic wrap and refrigerate for at least four hours.
more instructions please visit: http://www.worthwhisking.com/pistachio-dream-dessert/
