Thursday, March 17, 2016

Happy St. Patty's Day

2 sticks of butter, melted
2 c. flour
1 c. finely chopped pecans, plus additional for garnish
2 Tablespoons granulated sugar (optional, use only if you want a sweeter crust)
8 oz. cream cheese
1 c. confectioners' sugar
2 8 oz. containers Cool Whip, defrosted
2 (3 oz.) boxes pistachio instant pudding
3 c. milk

Combine melted butter, flour, granulated sugar and 1 cup of chopped nuts. Mix and spread into a 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes. Let cool completely. Beat cream cheese with confectioners' sugar and 1 container of Cool Whip. When mixture is smooth, spread on cooled crust. Let set and chill 10 minutes. Mix 2 boxes of pistachio pudding with 3 cups of milk. Beat until thick, then spread over cream cheese mixture. Top with other container of Cool Whip. Sprinkle with chopped nuts. (recipe adapted from

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