Thursday, May 7, 2009
Pistachio Pudding Squares
So good! These recipes are all from "Essential Mormon Celebrations" cookbook. I absolutely love it!
1/2 C butter or margarine
1/3 c. sugar
2 tsp water
1 cup flour
1 tsp vanilla
1/2 c. pecans, walnuts, or cashews, chopped
1 (6 oz) package vanilla instant pudding
3 (3.4 ounce) packages pistachio instant pudding
6 c. milk, divided
2 c. whipping cream, plus sugar to sweeten
For the crust, cream butter and sugar together in a large bowl. Add water, flour, vanilla, and nuts; mix well. Spread mixture in a greased 9x13-inch pan. Bake at 350 degrees for 10 to 12 minutes, until light brown. Set aside to cool.
Prepare vanilla pudding according to package directions, using 2 cups of milk; spread over cooled crust. Chill to set. Prepare pistachio pudding according to package directions, using the remaining 4 cups milk; spread over vanilla pudding to make second layer. Chill to set. Before serving, whip and sweeten cream. Top with sweetened whipped cream. Serves 12 to 15.