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| PISTACHIO TORTE | |
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Crust: 1 c. flour 1 stick butter 1/4 chopped walnuts or pecans 2 tbsp. sugar Pat down in a 9 x 13 pan. Bake 10 minutes at 350°F, cool. Filling: 1-8 oz. cream cheese 2/3 c. powdered sugar Beat well and add 1/2 c. of large cool whip. Put filling over crust that is cooled. Beat 2 pkg. (3.4 oz.) instant pistachio pudding with 2 1/2 c. milk. Pour this over filling layer. Top with the other 1/2 of the cool whip. Sprinkle with ground nuts. Refrigerate. Can be made the day before. | |
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