Pistachio is such a great flavor and it just screams Spring at me. Today there was actually not a single flake of snow to be seen around our house and it was actually warm outside! I felt like making a little bit of Spring.
What you need:
2 small boxes of instant Pistachio Pudding (3ish ounces)
3 cups of cool whip
3 cups Sugar
1 8 oz cream cheese (softened)
1 tsp salt
1 stick of butter
9″ Square Pan
Melt a stick of butter. Crush pretzels to make 2 cups of crushed pretzels.
Mix butter with pretzels. Add 1 cups Sugar and 1 tsp salt
Lightly butter the bottom of a 9″ pan and press mixture firmly to the bottom to make crust.
Bake at 350 for 10 minutes
Place crust in refrigerator to cool completely. While the crust cools you can make your filling
Combine softened cream cheese with 1 cup sugar and 2 cups cool whip.
Spread mixture on cooled crust and refrigerate
Combine pistachio pudding with 2 cups milk and 1 cup Cool Whip
Mix until smooth and pudding begins to thicken
Spread over cream cheese layer
Crush a few pretzels to garnish
Refrigerate one hour and enjoy!