Pistachio Torte

Pistachio torte is one of my few family food traditions. There are other variations of this type of pudding torte, but the pistachio always comes out on top.

Pistachio Torte 

1 1/4 sticks soft butter
1 1/3 cup flour
1/2 cup chopped nuts (any kind will do, but I tend to use walnuts)
8 oz soft cream cheese
1 cup powdered sugar
1 cup softened Cool Whip
3 cups cold milk
2 packages of instant pistachio pudding - or any pudding flavor
Toasted coconut - optional topping, how to toast coconut
Shaved chocolate - optional topping

• Preheat oven to 375.
• Combine butter, flour, and chopped nuts in a bowl.
• Place flour mixture in a 9x13 pan and gently pat into a crust to cover the bottom of the pan.
• Place in oven for 15-20 min - completely cool.
• Combine cream cheese, powdered sugar, and Cool Whip in a bowl and then spread over crust.
• Beat both packages of instant pudding with the milk for 2 min - pour over the cream cheese layer.
• Gently, spread the remaining Cool Whip over the pudding.
• Top with shaved chocolate and toasted coconut - optional.

I brought this dessert to a pot luck over the summer and I heard someone say it's so good and addicting that it's like crack!