We had baked Ham Loaves, creamed peas, Hashbrown Casserole, Yum-Yum,
hot crossed buns and then this, for dessert.
In your 9×13 pan, mix together (seriously, do it in the pan and skip washing an extra bowl!):
1 cup flour, 2 Tablespoons sugar, 1/2 cup butter and 1/4 cup chopped pecans.
Press it flat and bake in a 375* oven for 10-12 minutes. Let cool.
Cream together: 8 ounces cream cheese and 1 cup powdered sugar. Fold in 1 cup Cool Whip and spread over the cooled crust.
Mix 2 boxes of Pistachio Instant Pudding with milk, per the box instructions. Spread that over the cream cheese layer.
“Frost” with 2 cups of Cool Whip and then sprinkle with another 1/4 cup of chopped pecans.
Keep chilled until you are ready to serve — I guarantee that it is a crowd pleaser!
Pistachio Torte is light and rich at the same time, yet a PERFECT dessert after a big meal like Easter Dinner.