Pistachio dessert

MAKES 12 to 16 SERVINGS

1½ sticks butter or margarine,

softened

1½ cups flour

2 teaspoons sugar

1 (8-ounce) package cream

cheese, softened

3/4 cup confectioners' sugar

½ large tub Cool Whip

2 (3½-ounce) packages Instant Pistachio pudding

2 cups milk

½ large tub Cool Whip

Chopped nuts, halved maraschino

cherries or sprinkles, optional

Crust: Combine butter, flour and sugar with fork or pastry cutter; pat into greased 13-by-9-inch pan. Bake at 375 degrees for 15 to 18 minutes or until beginning to turn golden brown. Cool.

First layer: Combine cream cheese, confectioners' sugar and Cool Whip; spread on top of cooled crust. Refrigerate while making next layer.

Second layer: Combine pudding and milk; allow to thicken briefly. Spread on cream cheese layer.

Third layer: Spread remaining Cool Whip on top of pudding.

Topping: Decorate with chopped nuts, halved maraschino cherries or sprinkles. Chill for a few hours or overnight.

Note: Various flavors of pudding can be substituted.

Joan Weeks

Nutrition facts per serving: 353 calories, 23 g fat, 16 g saturated fat, 54 mg cholesterol, 30 g carbohydrates, 4 g protein, 257 mg sodium, 0 g fiber