2 boxes instant pudding (chocolate or butterscotch)
8 oz. cream cheese
1 cup sugar
1 large container cool whip
Instructions
Mix oleo, flour and nuts together. Press into 9x13 pan. Bake 20
minutes at 375 degrees. Cool.
Whip the cream cheese. Add sugar and 1/2 container of cool whip.
Whip. Spread over crust. Refrigerate 20 to 30 minutes. Mix instant
pudding and milk. Spread over cheese layer and refrigerate for 30
minutes.
Before serving, spread remaining cool whip mixture over last layer.
Originally Submitted
2/18/2016
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