Pistachio Squares
Ingredients
Base:
3/4 cup chopped pecans
3/4 cup butter/margarine (that’s either or)
1 1/2 cup flour
1/2 container cool whip, 250g cream cheese and 1 cup icing sugar.
Directions
Base:
Preheat oven to 350℉.
Mix pecans, butter/margarine, and flour.
Press into a 13x9 pan.
Bake in the oven for 30 minutes.
Remove and let cool.
Top:
Cream together 1/2 container cool whip, 250g cream cheese and 1 cup icing sugar.
Spread over cooled base.
Thin 2 packages of pistachio pudding with 3 cups of milk.
Pour over cream cheese mixture.
Chill until pudding has set (5-15 minutes).
Top with remaining 1/2 container of cool whip.
Garnish with chopped pecans.
Notes
DO NOT substitute Cool Whip.
These can be frozen.