Shortbread cookies Pistachios Butter Cream cheese and milk Powdered sugar Pistachio pudding and Cool Whip
Use a food processor to pulse the cookies and nuts into fine crumbs. Press into baking dish and freeze for 5 minutes.
Cream cheese layer
Whip cream cheese with an electric mixer until fluffy. Add powdered sugar and mix until combined then gently fold in the Cool Whip.
Assemble first layer
Spread the cream cheese mixture over the cooled crust and place in the refrigerator or freezer for 10 minutes.
Whisk the pudding mix and milk together until thick.
Gently spread pudding over the cream cheese layer. Place the dish back into the fridge for another 10 minutes.
Spread the remaining Cool Whip on top and sprinkle with chopped pistachios. Chill the entire thing for 2 to 3 hours before serving.
This pistachio dessert can be made up to 24 hours in advance of serving!
Softened cream cheese will whip better and provide best results. Don't forget to chill each layer before assembling the next.
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