A delightful layered dessert featuring a buttery crust, creamy layers, and a pistachio pudding topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking of the crust.
In a mixing bowl, combine the flour, butter, and walnuts until a crumbly mixture forms.
Use cold butter for a flakier crust.
Press the mixture into a 13x9-inch baking pan and bake for 20 minutes. Let it cool completely.
Ensure the crust is evenly pressed for uniform baking.
Beat the cream cheese and confectioners' sugar until smooth. Fold in the whipped cream.
Make sure the cream cheese is softened for easier mixing.
Spread the cream layer evenly over the cooled crust.
Use a spatula to smooth out the layer evenly.
Whisk the pistachio pudding mix with milk until thickened.
Chill the pudding for a few minutes to help it set faster.
Spread the pudding layer over the cream layer.
Spread gently to avoid mixing the layers.
Refrigerate the dessert for at least one hour before serving.
Chilling helps the layers set properly.
Slice into squares and serve. Enjoy!
Use a sharp knife for clean slices.
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