1 1/4 c. Bisquick

1 T. brown sugar

3 T. firm butter

1/2 c. finely chopped nuts

1 c. plus 1 T. powdered sugar

1 cream cheese (8 oz), soft

1 c. chilled whipping cream

2 pks (3 3/4 oz ea) pistachio flavored instant pudding

2 1/2 c. cold milk

Heat oven to 375 degrees. Mix Bisquick, brown sugar & butter until crumbly. Stir in nuts. Press in an ungreased 13 X 9 X 2 pan. Bake until brown, about 10 mins. Cool. Beat 1 c. sugar and cream cheese until smooth. Beat whipping cream in a chilled bowl until stiff. Fold 1 c. of the whipped cream into cream cheese mixture. Spread over baked layer. Mix pudding and milk until thick. Pour over the cream cheese mixture. Cover and refrigerate until firm. Fold 1 T. powdered sugar into remainder of whipped cream. Garnish with whipped cream and chocolate curls, if desired. Makes 12 servings.

This recipe was from Lucille in 1983.

Tags: pistachio