Pistachio Pudding Pie

This "pie" is perfect for St. Patrick's day.

For the crust:

Mix: 

1 Cup flour

1/4 Cup chopped nuts (optional)

2 TBS. sugar

1/3 cup butter

Press into an 8 x 8 baking dish. Bake for 10 minutes at 350 degrees.

Allow the crust to cool completely before adding the next layers.

First layer:

8 oz. cream cheese

2/3 C sugar

6 oz. whipped cream

1 tsp. vanilla

Blend cream cheese, sugar, and vanilla with an electric mixer. Add whipped cream. Blend in with a spatula, then spread on cooled crust. (Pre-whip the cream if using liquid, or just mix in if using Cool Whip.)

Second layer:

Mix 2 packages (3 1/2 oz. each) of Pistachio Instant Pudding with 2 1/2 Cups of milk.

Use a whisk, make sure it is well blended, then spread onto cream cheese layer.

Third layer:

Top it off with 6-12 ounces of whipped cream or Cool Whip.

Sprinkle with lightly chopped pistachios.

Chill for 2 hours or overnight.