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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1/3 cup |
| unsalted butter: 1 cup |
| cream cheese: 8 oz |
| powdered sugar (sifted): 1 cup |
| whole milk: 3/4 cup (cold) |
| dry roasted pistachio nuts: 1/2 cup (coarsely chopped) |
Pistachio Creams
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
36 serving(s)
Tags
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
- Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
- In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.