Preheat oven to 350 degrees F
In a large bowl, add the flour and the cut up butter. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture looks like small peas.
Stir in the walnuts
Press into a 13 x 9-inch pan.
Bake for 20 minutes.
Remove from oven and cool completely
Beat cream cheese, confectioner’s sugar and the 1 cup of whipped topping until the mixture is smooth and silky.
Spread this across the cooled crust in the pan.
Prepare pistachio pudding by whisking it into the milk–whisking for 1-2 minutes until the pudding begins to thicken.
Spread the pudding on top of the cheese layer.
Chill for about 2-3 hours
Top with the 2 cups of whipped topping and sprinkle with toasted almonds (if using)
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 29g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 222mg | Fiber: 2g | Sugar: 19g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg
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