1st layer: 2 cups flour, 1 cup butter, 1 cup chopped walnuts. Pat into 9 x 13 inch cake pan. Bake at 350 degrees for 15 minutes. Cool.
3rd layer: 2 (3.4 ounce) packages pistachio instant pudding (can substitute for other flavors), 2 1/2 cups milk. Beat together until thick. Pour on top of second layer. Chill.
4th layer: Cover surface with 8 ounces cool whip. Sprinkle with chopped walnuts. Chill and serve.
Think outside of the box! You can make mini version for gifts or to give to those unable to join you for dinner. I made this one for a family member who works in emergency services and was assigned to work Thanksgiving Day. His only request was to make sure someone brought him home some pistachio pie!
|For these I baked the crust and then crumbled it. Each cup was then filled with|
each layer starting with the crumbled crust.
Great for a grab and go party.