| | Directions | CRUST
- Cream together the butter, the 2 tablespoons of powdered sugar, and the almond extract.
- Add the flour; blend well; then add the nuts.
- Press into a 9- x 13-inch pan. Bake at 350ºF for 15 to 20 minutes or until lightly browned. Cool.
FILLING
- Cream together the cream cheese and 3/4 cup of powdered sugar; then add 1 cup of the whipped topping and beat. Spread this mixture over the crust.
- Mix the pudding and milk. Spread it over the cream cheese layer.
- Spread on the remaining whipped topping and top with a sprinkling of chopped nuts. Let stand (in the refrigerator) until firm; then cut into squares and serve.
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Cook Time: 20 minutes
Container: 9- x 13-inch baking pan
|  | | Ingredients | | - | | CRUST |
| - | | 1/2 cup butter |
| - | | 2 tablespoons powdered sugar |
| - | | 1 teaspoon almond extract |
| - | | 1 cup flour |
| - | | 1 cup chopped nuts |
| - | | FILLING |
| - | | 8 ounces package of cream cheese |
| - | | 3/4 cup powdered sugar |
| - | | 20 ounces whipped topping (20 oz. container) |
| - | | 2 packages instant pistachio pudding mix (3 oz. packages) |
| - | | 3 cups milk |
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