Thursday, March 27, 2008

Pistachio Pudding Squares

1/2 c. butter

1/3 c. sugar

2 tsp. water

1 c. flour

1 tsp. vanilla

1/2 c. nuts, chopped (walnuts, pecans, etc.)

1 (6 oz) pkg. vanilla instant pudding

3 (3.4 oz) pkgs pistachio instant pudding
6 c. milk, divided
2 c. whipping cream, plus sugar and vanilla to sweeten
For the crust, cream butter and sugar together in a large bowl. Add water, flour, vanilla, and nuts; mix well. Spread mixture in a greased 9 x 13-inch pan. Bake at 350 degrees for 10-12 minutes, until light brown. Set aside to cool.
Prepare vanilla pudding according to package directions, using 2 cups of milk; spread over cooled crust. Chill to set. Prepare pistachio pudding according to pkg. direction, using the remaining 4 cups of milk; spread over cooled crust. Chill to set. Before serving, whip and sweeten cream. top with sweetened whipped cream. Serves 12 to 15.
Yummy! I loved this dessert! I thought it tasted better the next day because the crust softened. My whole family really enjoyed it. And as Mike quoted "Its not too sweet, or rich."


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