Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
In
the bowl of a stand mixer fitted with the paddle attachment, combine
the finely chopped pistachios, flour, granulated sugar and butter. Beat
on low speed until you have a crumbly dough. If you do not have a stand
mixer, you can use two forks or a pastry blender to incorporate the
butter into the flour mixture. Evenly press the dough into the prepared
pan. Bake in preheated oven for 12-15 minutes. Allow the crust to cool
completely before proceeding with the following layers.
Once
the crust layer has cooled completely, prepare the cream cheese layer
by beating the cream cheese, powdered sugar and vanilla until smooth and
creamy. Use a rubber spatula to fold in an 8-ounce container of whipped
topping. Evenly spread the cream cheese mixture on top of the crust.
Next,
whisk together the pudding mixes and milk and allow the mixture to
thicken for about 5 minutes before spreading on top of the cream cheese
layer.
Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.
Just before serving, sprinkle with the finely chopped pistachios.
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