I promised Jess in New Zealand that I would share the recipe for one of my favorite desserts, mentioned in my birthday post....Pistachio Layer Dessert. (I'm sorry it took me so long Jess!) I love this dessert because it is decadent, but it is also light and fresh. A perfect dessert for the summer!
1 cup flour
1 stick butter, softened
1 cup fine chopped pecans (food processor works best for chopping!)
8 oz. cream cheese, softened
1 cup powdered sugar
2 tubs (10 oz.) Cool Whip
2 small boxes instant Jello pistachio pudding
3 cups milk
Preheat oven to 350 degrees.
Mix together flour, butter, and pecans. Pat mixture into a 13 x 9 pan, preferably glass. Bake at 350 degrees for 15 minutes or until lightly browned. Let cool.
Mix together cream cheese, powdered sugar, and one 10 oz. tub of Cool Whip in a medium bowl. Spread on cooled crust.
In a separate bowl, prepare the two boxes of pistachio instant pudding with 3 cups of milk. Once it is firm, spread it over the cream cheese layer.
Spread the other 10 oz. tub of Cool Whip on top and sprinkle with pecan pieces.
Store in the refrigerator. I think it is best after it has been refrigerated overnight!
You can change the pudding flavor to any variety: lemon, chocolate, butterscotch, etc.
But, pistachio is my absolute favorite!!!
Let me know if you try it out!