Makes approximately 20 servings
1 1/4 cup flour
1/2 cup butter, softened
1/2 cup shelled finely chopped natural pistachios
8 oz package cream cheese, softened
1 cup powdered sugar
8 oz frozen whipped topping, thawed
2 (3.4 ounce) packages pistachio instant pudding
3 cups milk
Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.
Combine flour and butter until crumbly. Stir in pistachios; pat firmly into prepared pan. Bake 18-22 minutes or until light golden brown; cool.
Combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. In medium bowl, combine pudding mix and milk and beat thoroughly (about 2 minutes). Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate for several hours or overnight. If desired, garnish with extra pistachios and drizzle with chocolate sauce. Enjoy!