(24 – 30 Servings)
- 1 pkg “JIFFY” Pie Crust Mix
- 1 cup nuts, chopped
- 4 – 5 Tbsp. cold water
- 1 pkg. (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (12 oz) whipped topping, divided
- 3 pkgs. (3.4 oz) instant pistachio pudding mix
- 2-1/2 cups cold milk
- 1/2 cup pistachio nuts, chopped
Preheat oven to 350°F.
Combine pie crust mix and nuts. Add water; stir until combined. Press in bottom of ungreased 13” x 9” pan. Bake 14 – 15 minutes. Set aside to cool. Combine cream cheese, powdered sugar and 1/3 of the whipped topping. Spread mixture over crust. Combine pudding mix and milk. Beat with whisk for 2 minutes. Spread over cream cheese mixture. Spread remaining whipped topping over pudding mixture. Sprinkle with pistachio nuts. Refrigerate for 2 – 3 hours before serving.
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