This is my friend, Kenny’s, favorite dessert. Well, I made it one Thanksgiving and such a hit I had to save this recipe! Any pudding flavor may be used but I used pistachio.
1 c flour
2 TBSP sugar
½ c soft butter
8 oz cream cheese softened
1 c powdered sugar
13 ½ oz container cool whip
2 pkg instant pistachio pudding
2 ½ milk
½ c nuts
Cream together flour, sugar and butter and press into 9×13 pan. Bake at 350 for 10-15 minutes.
Cream together cream cheese, powdered sugar and half of the cool whip. After crust is cooled spread this mixture on top.
Mix 2 pkg pudding with 2 1/2 c milk and spread onto cream cheese mixture. Top with remaining cool whip. Sprinkle with nuts.
Refrigerate until firm.