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.