Ingredients 1x2x3x
CRUST
- ▢1 cup flour
- ▢1/2 cup stick butter cut into cubes
- ▢¼ cup brown sugar packed
- ▢1 cup walnuts chopped
CREAM CHEESE LAYER
- ▢8 ounces cream cheese softened
- ▢1 cup powdered sugar
- ▢1 cup whipped topping
PUDDING LAYER
- ▢2 packages instant pistachio pudding
- ▢3 cups milk
TOPPING
- ▢2 cups whipped topping
- ▢1/2 cup toasted almonds sliced
Instructions
- Preheat the oven to 350°F.
- In a large bowl, use a pastry blender or fork to mix together the flour, butter, and brown sugar until the mixture resembles small peas. Stir in the walnuts. Press the mixture into a 9×13-inch pan. Bake for 20 minutes, then let it cool completely at room temperature.
- In another large mixing bowl, blend the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust in the pan.
- Prepare the pistachio pudding in a large mixing bowl by whisking together the pudding mix and milk until thickened. Spread the pudding over the cream cheese layer.
- Gently spread the remaining 2 cups of whipped topping over the dessert and sprinkle with toasted almonds.
- Cover the pan and refrigerate the dessert for 2-3 hours before slicing and serving.