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





