Pistachio Cake

• 1-1/4 cup Bisquick
• 1 Tablespoon Brown Sugar, Packed
• 3 Tablespoons Butter, Firm And Cut Into Small Pieces
• 1 cup Confectioners Sugar, Plus 1 Tablespoon For The Cool Whip
• 8 ounces, weight Cool Whip, Divided
• 8 ounces, weight Cream Cheese, Softened
• 4-1/2 ounces, weight Jello, Instant Pistachio Pudding
• 2-1/2 cups Milk
• 1/2 cups Finely Chopped Nuts

1. Preheat oven to 375u0b0F. Butter a 9x13 inch baking dish.
2. Mix the Bisquick, brown sugar and butter until crumbly. Press into the greased baking dish. Bake until light golden brown, about 10 minutes. Cool completely.
3. Meanwhile, beat 1 cup confectioner's sugar with the cream cheese until smooth. Mix 1 cup Cool Whip into the cream cheese mixture. Spread over the cooled crust.
4. Mix pistachio pudding and milk with a hand mixer until thickened. Carefully pour the pudding over the cream cheese layer and spread evenly. Cover and refrigerate until firm. Fold in 1 tablespoon confectioner's sugar into the remaining Cool Whip and spread over the set pudding. Sprinkle with nuts before serving.

bisquick, brown sugar, butter, confectioners sugar, weight cream cheese, weight jello, milk, nuts

Taken from tastykitchen.com/recipes/desserts/pistachio-cake-5/ (may not work)