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Torte: Oregon Pistachio Nut Torte

Source of Recipe

Barb
Crust:
2 cups all purpose flour

1 1/2 CUBES margarine

1 cup chopped nuts

Blend with a pastry blender, press into a 9x12 inch glass pan. Bake at 350 for 20 minutes; cool.
First layer:

8 oz. cream cheese

1 cup powdered sugar

1/2 of 8 or 9 oz. container of Kool Whip

Cream these together well, spread over crust.
Second layer:

2 small packages pistachio nut instant pudding

3 cups milk

Blend well; mixture will be thick.
Spread this over the cream cheese mixture. Refrigerate for at least an hour or so. At serving time, spread the rest of the Kool Whip over the top.

(NOTE: If you don't like nuts, or are allergic to them, you could omit the nuts from the crust, and use really any variety of pudding you want. I like the pistachio pudding because it has a "different" green color, and makes a pretty desert, really.) - Barb