Pistachio Cake

1. 1

   Preheat oven to 375u00b0F. Butter a 9x13 inch baking dish.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.