Pistachio Shortbread Dessert
Author: Sugar n' Spice Gals
Recipe type: dessert
- 1 (13 oz.) pkg. Keebler shortbread cookies
- 3 Tbsp. butter melted
- 2 small pkgs. (3.4 oz. each) instant pistachio pudding
- 2¾ cup milk
- 1 (8 oz.) pkg. cream cheese
- 1 cup powdered sugar
- 1 carton cool whip (1½ cup to use with cream cheese, the rest to spread on top)
- Preheat oven to 350 degrees. Crush the cookies in a ziploc bag, till finely crushed.
- Mix the melted butter with the crumbs and press into a 9x13 pan. Cook for about 10 minutes in the oven till lightly brown. Let cool.
- Mix cream cheese, sugar and 1½ cups cool whip together till smooth.
- Layer over the top of the crushed cookies crust.
- Mix the milk and pudding mix together till it thickens.
- Pour over the top of the cream cheese layer.
- Spread the rest of the cool whip over the top and refrigerate.
(You could save a few of the cookie crumbs to sprinkle on the top of the cool whip)
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/pistachio-shortbread-dessert/
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