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Pistachio Dessert
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Source: Aunt Lee Palazzolo
| 1 stick | margarine, softened |
| 1¼ cup | flour |
| ½ cup | pecans and walnuts, chopped |
| 1 8 ounce package | cream cheese |
| 1 cup | sugar |
| 1 large | bowl cool whip |
| 2 boxes | instant pistachio pudding |
| 3 cups | milk |
Preheat oven to 350?F.
First Layer: Mix margarine, flour, pecans, and walnuts together and press in greased 9x13-inch pan. Bake for 19 minutes. Cool thoroughly.
Second layer: Whip cream cheese, sugar, and ½ of the cool whip together; and spread evenly over cake crust.
Third layer: Whip pudding and milk for 2 minutes. Add to cake pan and spread remaining cool whip on top when set.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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