PISTACHIO PUDDING DELIGHT
1 3/4 c. plain flour
1 3/4 stick melted butter
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 1/4 c. powdered sugar
1 c. frozen whipped dessert topping
1 (3 oz.) pkg. vanilla instant pudding mix
1 (3 oz.) pkg. pistachio instant pudding mix or 2 (3 oz.) pkg. butterscotch instant pudding mix3 c. milk
Combine and mix well the flour, butter and chopped nuts. Pat into bottom of 9 x 12 inch baking dish. Bake at 350 degrees for 25 minutes. Cool. Combine cream cheese, powdered sugar, and dessert topping. Spread on cooled crust.
Mix pistachio pudding with 1 1/2 cups milk. Mix vanilla pudding with 1 1/2 cups milk. (Or mix both packages butterscotch pudding with 3 cups milk.) When puddings have set, mix together gently and spread on top of cheese layer. Chill. Garnish with additional whipped topping, if desired. Cut into squares to serve.
I made this dessert for Father's Day and it was delicious. I changed it a bit though. I made the crust from the Graham Cracker box, I doubled the crust, I added more Cool Whip to the cream cheese and I used two boxes of pistachio pudding because I was using a slightly bigger pan.
Make sure the cream cheese is left out before you use it. It needs to be really soft. Mine had cream cheese chunks in it. Also, the Graham Cracker crumb box doesn't say to bake the crust but it is a good idea because my cream cheese mixture was lifting up the crust and not spreading smoothly. And FYI, pistachio pudding is a BITCH to find so don't leave it until the last minute like I did. Now that I have tried it, the next time it will be so easy to make.
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