Pistachio shortbread

• Vegetarian

• Baking & Spices

  • 2 small cartons Cool whip
  • 1 cup Powdered sugar

• Snacks

  • 1 13 oz pkg Shortbread cookies

• Dairy

  • 3 tbsp Butter
  • 1 8 oz pkg Cream cheese
  • 2 3/4 cup Whole milk

• Desserts

  • 1 M&ms
  • 2 boxes Pistachio pudding, instant

Found on lilluna.com

Ingredients

• 1 13 oz pkg shortbread cookies
• 3 TB butter, melted
• 2 boxes (3.4 oz) instant pistachio pudding
• 2¾ cup whole milk
• 1 8 oz pkg cream cheese, softened
• 1 cup powdered sugar
• 2 small cartons cool whip, divided
• M&Ms

Directions

• Smash shortbread cookies in a ziploc bag, till fine. Put crumbs in melted butter and press into a 9x13 pan. Bake at 350 for about 10 minutes in the oven until golden. Let cool.
• Smooth together cream cheese, sugar and 2 cups of your cool whip. Pour an even layer over crushed cookie crust.
• Mix the milk and pudding mix together till it thick. Pour over the cream cheese layer.
• Spread your remaining cool whip over the top and refrigerate.