Make the crust. Add the flour and cold/cubed butter to a mixing bowl. Use a pastry cutter or your fingers to blend together. There will be some larger chunks of butter, that’s OK. Add the walnuts and stir to combine. Pour into a 9x13 baking dish and press into an even layer.
Bake for 20 minutes. Remove from the oven and let cool completely.
Make the cream cheese layer. Add the cream cheese, powdered sugar, and 1 cup of cool whip to the bowl of a stand mixer. Beat until smooth. Pour into the baking dish and spread in an even layer on top of the crust.
Make the pudding layer. Add the milk and pistachio pudding to the bowl of a stand mixer. Whip for 1-2 minutes on low-medium speed until well combined and thickened. Pour into the baking dish and spread in an even layer on top of the cream cheese layer.
Cover and refrigerate for at least 3 hours but up to overnight.
Spread the remaining 2 cups of cool whip evenly over the pistachio pudding layer. Top with chopped pistachios. Slice, serve, and enjoy!
Store any leftovers in an airtight container in the fridge, covered.
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Make the crust. Add the flour and cold/cubed butter to a mixing bowl. Use a pastry cutter or your fingers to blend together. There will be some larger chunks of butter, that’s OK. Add the walnuts and stir to combine. Pour into a 9x13 baking dish and press into an even layer.
Bake for 20 minutes. Remove from the oven and let cool completely.
Make the cream cheese layer. Add the cream cheese, powdered sugar, and 1 cup of cool whip to the bowl of a stand mixer. Beat until smooth. Pour into the baking dish and spread in an even layer on top of the crust.
Make the pudding layer. Add the milk and pistachio pudding to the bowl of a stand mixer. Whip for 1-2 minutes on low-medium speed until well combined and thickened. Pour into the baking dish and spread in an even layer on top of the cream cheese layer.
Cover and refrigerate for at least 3 hours but up to overnight.
Spread the remaining 2 cups of cool whip evenly over the pistachio pudding layer. Top with chopped pistachios. Slice, serve, and enjoy!
Store any leftovers in an airtight container in the fridge, covered.
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