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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PISTACHIO SQUARES Recipe

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This recipe for PISTACHIO SQUARES is from The Home Depot Cookbook Project Store 7050, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
½ cup butter (add a bit more if needed)
3 tsp. sugar
½ cup coconut (optional)
8 oz. cream cheese, softened
1 cup icing sugar
1 container Cool Whip or 3 cups whipped cream
2 boxes pistachio pudding mix
2 ½ cups milk
Directions:
Directions:
CRUST
Cut together flour, butter, sugar and coconut. Press into greased 13 inch pan and bake for 12 minutes at 350ºF.

1st LAYER
Cream together cream cheese and icing sugar until smooth and fold in container of Cool Whip or 3 cups of whipped cream (make sure to add sugar and vanilla to whipped cream).

2nd LAYER
In separate bowl mix 2 boxes of Pistachio pudding, adding only 2 ½ cups of milk (or add a bit of half-and-half instead of all milk)

TOPPING
1 container of Cool Whip or 3 cups of whipped cream.

Once shortbread crust is cooled, place in layers, given.
Sprinkle coconut on top (optional)
Refrigerate for a minimum of 2 hours.

 

 

 

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