Taken from the Gold Medal cookbook of “Cookies and Bars”. Some of the best recipes are easy and have been around for ever. This was made in the Food & Beverage World test kitchen and was deemed a “keeper”.
2 cups flour
1/3 cup sugar
1 cup butter
1 package of 8 oz. cream cheese, softened
1 cup powdered sugar
1 package 3.4 ounce pistachio flavored instant pudding and pie filling mix
¾ cup cold milk
½ cup pistachio nuts, coarsely chopped
Heat oven to 325 degrees F. In medium bowl, stir together flour and sugar. Beat in butter with electric mixer on medium speed until blended. Press dough onto bottom of ungreased 13 x 9 inch pan. Press the dough into it.
Bake 20 – 25 minutes or just until edges are lightly browned. Cool completely in pan.
In medium blowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle muts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered.
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