Sunday, June 13, 2010

Pistachio Pudding Bars

Mix and press into a greased 9x13 pan:
1 cup flour
1/2 cup softened butter
2 tablespoons sugar

Bake crust at 350 for 10-15 minutes. Let cool completely.

Whip and spread over crust:
8 oz soft cream cheese
8 oz Cool Whip -thawed
1 cup powdered sugar

Beat for 2 minutes (or till thick)
2 packages instant pistachio pudding
2 1/2 cups milk

Then pour pistachio mixture over cream cheese layer.

Spread Cool Whip on top of Pistachio layer.

Keep refrigerated.

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