Pistachio Pudding Squares


(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
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Pie Crust Mix


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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