PISTACHIO LUSH

Whenever I’m in the market for some new ideas and additions to my regular meal rotations, it always seems my friend Maria, from Maria’s Mixing Bowl, posts something on her Facebook page that’s just perfect. This is one of those things!

I’d recently made a Lemon Lush that was totally no bake. This one you have to bake the crust. Believe me, it’s worth it!


But you could always substitute a graham cracker crust if you don’t want to bake it.  In the summer, that’d probably be the best choice, especially in parts of the country that see triple-digit temps during those months. Only thing I’d do if I were switching out the crusts, is I wouldn’t add any extra sugar to the crumb mixture. A crust made out of pecan sandies would go nicely here too.

INGREDIENTS
Crust:

• 1 cup flour
• 1 stick (1/2 cup) butter (cut up)
• 1 cup chopped walnuts

Cheese Layer:

• 8 oz cream cheese at room temperature
• 1 cup confectioner's sugar
• 1 cup whipped topping

Pistachio Layer:

• 2 pkgs instant pistachio pudding
• 3 cups milk

Topping:

• 2 cups whipped topping
• ½ cup toasted almonds (optional, but recommended)

INSTRUCTIONS

1. Preheat oven to 350 degrees F
2. In a large bowl, add the flour and the cut up butter. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture looks like small peas.
3. Stir in the walnuts
4. .....................................

for full recipes please see : bakeatmidnite.com

source https://cakecooking-recipes.blogspot.com/2018/11/pistachio-lush.html