Pistachio Crunch
Crust:
¾ c. margarine
¼ c. brown sugar
1 ½ c. flour
¾ c. walnuts, chopped
Filling:
1 ½ c. powdered sugar
16 oz. cream cheese
12 oz. whipped topping
Topping:
2 small packages pistachio flavored instant pudding
3 ½ c. milk
Crust:
Blend together until well mixed. Press into a 9X13-inch pan. Bake at 350 degrees for 8-10 minutes (or until lightly browned.)
Filling:
Beat cream cheese to soften. Add powdered sugar and cream together until smooth. Fold the whipped topping into the cream cheese mixture. Spread this mixture over the cooled crust. Chill for 20-30 minutes.
Topping:
Whisk together milk and pudding mix, blending well to make sure the powder is dissolved. Allow to thicken slightly. Pour topping on cream cheese mixture. Chill until firm. Garnish with whipped topping and a cherry. Serves 12-14.
**Note: This recipe can be changed just by using a different flavor instant pudding.
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