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Pistachio Pudding Cookie

Jun 1, 09 • Dessert RecipesNo CommentsRead More »


1 1/2 Cups Flour

1 1/2 Cups chopped nuts ( I used pecans )

3/4 Cup butter (Melted)

Mix and press into the bottom of a 9×13 cake pan and bake at 350* for 15-20 minutes.  (The longer you cook the crunchier the crust.  If you like a softer crust it will be about 15 minutes.) COOL COMPLETELY BEFORE ADDING THE TOPPINGS!


8 oz. cream cheese (softened)

2 Cups powerded sugar

2 Cups Cool Whip (you will need additional cool whip for the top)

Mix (Don’t make the pudding until you are ready to pour on the crust)

2 pkgs. 3.4 oz pistachio pudding

3 1/2 Cups milk

Cool the crust completely and then spread the cream cheese mix on top and pour the pudding on.  Let it cool in the fridge for a few hours,  top with cool whip and serve.


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