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 Pistachio Torte

This is one of Dear Wife's favorite desserts, especially for a good size group, and it never fails to please.  So try it, you won't be disappointed.  To simplify things each layer's ingredients are listed together saving time for you while also minimizing mistakes..  Many thanks to an old and dear friend, who is as we are typing this making this torte at home, Marsha Wiggins Dowdy.

First Layer  
8 Tablespoons (one stick)  unsalted butter, melted
1 cup AP flour
   cup walnuts, processed and divided, reserving C
Second Layer  
8 ounces cream cheese
1 cup confectioners sugar
1/3 large Cool Whip
Third Layer  
3 cups whole milk
2 small boxes instant pistachio pudding
Forth Layer  
Remainder (2/3 large) Cool Whip

Preheat oven to 350o

Process all the walnuts in a blender or food processor until it is the texture of meal.   For the first layer melt butter in a 13" x 9" pan.  Sprinke first the flour and then cup of the nuts evenly over the butter.  Using your hand gently pat down the flour and nuts.  Bake first layer for 15 minutes (see notes) and allow to cool.

For second layer whip  the three ingredients and spread over first layer using a hot spreader or knife.

For the third layer whip milk and pudding together until well combined and spread over second layer.   Let mixture set up until firm, about 15 minutes.

For the last layer spread the remaining Cool Whip on top of the pudding and sprinkle with the remaining nuts.


All baking times are for a metal pan.  If using glass you may need to extend the time slightly.:





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