Pistachio Torte

Pistachio Torte

Crust:
1 cup of flour
1/2 cup of butter or margarine
1/2 cup of chopped nuts
1/4 cup of confectioners' sugar
Filling:
one 8 ounce package of cream cheese, softened
1 cup of confectioners' sugar
1 cup of whipped topping
Topping:
2 packages of instant pistachio pudding
2 1/2 cups of milk
Garnishes:
Crushed nuts
Whipped topping

Instructions:

Combine ingredients for crust and press onto bottom of 9x13 inch pan. Bake at 350ºF.   for about 15 minutes or until golden brown. Cool.
Combine ingredients for filling and spread over cooled crust. For topping. combine pudding and milk. Spread over cream cheese mixture. Top with nuts and frost with whipped topping. Variation. Add 1 small  can of crushed pineapple (drained) to filling ingredients.