1 cup flour
1 cube butter*
1 cup chopped walnuts
1 cup chopped walnuts
Mix together. Press in bottom of 9 x 13 pan Bake 10-15 min. at 350. Allow to cool completely before topping with filling.
Mix together:
8 oz cream cheese*
1/2 16-oz. ctn. Cool Whip*
1 cup powdered sugar
1 cup powdered sugar
Add:
2 small pkgs. instant pistachio pudding*
2 small pkgs. instant pistachio pudding*
3 cups milk
Blend until thick. Pour into crust.
Garnish with:
Remainder of Cool Whip
1/2 cup chopped walnuts
Remainder of Cool Whip
1/2 cup chopped walnuts
*I recommend using the "light" versions of margarine, cream cheese and whipped topping, as well as sugar free pistachio pudding.
Credit: Susan Shepherd
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