Pistachio Torte

Ingredients

• cooking spray
• 0.5 cups salted butter
• 1 cup all-purpose flour
• 0.5 cups chopped pecans or pistachios
• 1.25 cups powdered sugar
• 1 package cream cheese , 8 ounce
• 1 teaspoon vanilla extract
• 1 carton frozen whipped topping , 8 ounce
• 2.5 cups milk
• 2 packages pistachio instant pudding mix , 3.4-ounce
• 0.5 cups chopped pistachios

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

3. 3

   Beat butter with an electric mixer in a bowl until fluffy. Beat in flour, pecans, and 1/4 cup powdered sugar. Spread in an even layer in the prepared dish.

4. 4

   Bake in the preheated oven until light golden brown, about 18 minutes. Cool completely on a wire rack, about 45 minutes.

5. 5

   Beat cream cheese with an electric mixer in a bowl until fluffy. Beat in remaining 1 cup powdered sugar and vanilla until combined. Fold in half of the whipped topping.

6. 6

   Spread cream cheese filling evenly over the crust. Chill in the refrigerator for 15 minutes.

7. 7

   Whisk together milk and pudding mix in a bowl for 2 minutes.

8. 8

   Pour pistachio pudding evenly over the cream cheese filling. Chill in the refrigerator until set, about 15 minutes.

9. 9

   Spread remaining whipped topping over the pudding layer. Top with pistachios, or top with pistachios just before serving.

10. 10

    Cover and chill in the refrigerator 3 hours or up to 4 days.