Recipe -- Pistachio Torte

PISTACHIO TORTE

1-1/4 c. flour
1/2 c. butter or margarine, softened
1/2 c. green pistachios, finely chopped
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. container Cool Whip, divided
two 3.25 oz. boxes of instant pistachio pudding
3 c. milk

Heat oven to 350. Combine butter and flour until crumbly; stir in pistachio nuts. Press into bottom of a 10" torte pan.* Bake 18-22 mins. until golden; cool.

Combine cream cheese and powdered sugar until creamy. Fold in 4 oz. of Cool Whip (remember, this is just HALF of the container!). Spread over pistachio crust, making sure that all edges are sealed.

Combine pudding boxes and milk; beat for 1 minute. Pour over cream cheese. Allow to set.

Frost with remaining Cool Whip and chill for several hours.

May easily substitute low-fat or non-fat ingredients. Makes 8-10 generous servings.

* I use a springform pan. The layers are so pretty, if you don't have a springform pan, use a deep clear glass baking dish, or a 9x13 clear Pyrex-type pan.