Pistachio Dessert
E. Niblo
Ingredients
Crust:
2 cups flour
2 sticks oleo
1 cup finely chopped nuts.
2 packages instant pistachio pudding
1 large can crushed pineapple
cool whip
2 cups flour
2 sticks oleo
1 cup finely chopped nuts.
2 packages instant pistachio pudding
1 large can crushed pineapple
cool whip
Instructions
crust: mix flour, oleo and nuts. Press in 9x13 pan. Bake at 325 for 25 minutes
Filling:
mix instant pudding with the pineapple and juice.
Add 1 medium size cool whip
spread on cooled crust.
Refrigerate
serve.
Filling:
mix instant pudding with the pineapple and juice.
Add 1 medium size cool whip
spread on cooled crust.
Refrigerate
serve.
