1 (11.2-ounce) package shortbread cookies, (about 21 cookies) ▢3 tablespoons butter melted ▢2 (3.4-ounce) packages insatnt pistachio pudding mix ▢2¾ cup whole milk ▢8 ounces cream cheese softened ▢1 cup powdered sugar ▢4 cups whipped topping, divided (or 16 oz Cool Whip container) ▢Topping: M&Ms or ¼ cup chopped pecans


Step - 1

Preheating the oven to 350 degrees Fahrenheit. Finely crumble shortbread cookies in a Ziploc container. Cookies can be ground into extra-fine fragments using a food processor.  

Mix together melted butter and crushed biscuits in a Ziploc bag until coated. Crumbs are press-formed into a 9 by 13-inch pan.  

Step - 2

Bake for approximately 10 minutes at 350°F, or until golden. Allow to settle.  

Step - 3

Cream the butter, sugar, and two cups of the cool whip (or condensed cream) in a blender. Apply a uniform coating onto the crumbled cookie crust.  

Step - 4

Combine the pudding mix and milk until the mixture becomes viscous. Pour over the layer of cream cheese.  

Step - 5

Refrigerate the residual whipped topping that has been spread on top. If preferred, sprinkle crushed pecans on top.  

Step - 6

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