Pistachio Pudding Squares made with “JIFFY” Pie Crust Mix have four layers of light and creamy filling, which blend together to create a simply classic dessert.
Yields: 24 - 30 Servings
Preheat oven to 350°F.
For crust, combine pie crust mix, nuts, and sugar. Add water; stir until combined. Press in bottom of ungreased 13” x 9” pan. Bake 14 – 15 minutes. Set aside to cool.
For filling layers, combine cream cheese, powdered sugar, and whipped topping. Spread mixture over crust. Combine pudding mix and milk. Beat with whisk for 2 minutes. Spread over cream cheese mixture.
For topping, spread whipped topping over pudding mixture. Sprinkle with pistachios. Cover and refrigerate for 2 - 3 hours before cutting and serving.
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