AFFILIATE_ID 101 DIRECTIONS Heat oven to 350............Grease (Shortening not oil)a 13x9 pan. Lightly spoon flour into measuring cup. In a small bowl, combine the flour and butter until crumbly. Stir in the pistachios. Pat into the preapred pan and bake at 350 degrees for 18 to 22 minutes until light golden brown. Remove to cool. Combine cream cheese and powdered sugar until smooth and creamy. Fold in a third of the carton of Cool Whip. Spread into a cooled crust. In a medium bowl (I chill the bowl and beaters)combine the pudding and milk and beat thoroughly until thickened. Pour carefully over cheese layer. Frost with remaining Cool Whip; sprinkle with chopped pistachios and refrigerate several hours or overnight. You could use chopped pecans or another flavor of instant pudding. Chocolate is good. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION Crust DIRECTION MEASUREMENT QUANTITY DESCRIPTION all purpose unbleached flour DIRECTION MEASUREMENT cup QUANTITY 1 1/4 DESCRIPTION margarine or butter softened not melted DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION shelled and finely chopped pistachios DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION Pie DIRECTION MEASUREMENT QUANTITY DESCRIPTION Filling DIRECTION MEASUREMENT QUANTITY DESCRIPTION cream cheese softened DIRECTION MEASUREMENT ounces QUANTITY 8 DESCRIPTION powdered sugar DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION carton of Cool Whip DIRECTION MEASUREMENT large QUANTITY 1 DESCRIPTION pistachio instant pudding small pkg DIRECTION MEASUREMENT packages QUANTITY 3 DESCRIPTION milk DIRECTION MEASUREMENT cup QUANTITY 4 1/2 KEYWORDS NAME Refrigerator Pistachio Dessert NOTE NUTRITION PREP_TIMES AMOUNT 20 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 25 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 12 SOURCE RealCajunRecipes.com TYPE 102