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Pistachio Pudding Torte
Karen Radke, Neshkoro

Crust:
1/2 cup chopped nuts
2 cups flour
1 cup butter

Filling:
8 oz. Cream cheese
1 cup powdered sugar
9 oz. Cool Whip

Topping:
2 pkgs. (3-oz. each) instant Pistachio pudding mix
3 cups milk
9 oz. Cool Whip


Mix like a pie crust and “spread” into bottom of a greased 9-x11-inch pan. Bake for 15 minutes at 375 degrees. Cool. Cream all filling ingredients together with mixer and pour over cooled crust. Make pudding as directed on the package, but use only 3 cups milk. Pour over above mixture. Spread with 9 oz. Cool Whip. Refrigerate. Spoon out or cut into bars.

 


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