PISTACHIO CREAM BARS

Pistachio Cream Bars image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h10m

Yield 24

Number Of Ingredients 11

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1 cup butter, softened
2/3 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/2 cup finely chopped pistachio nuts
1 1/2 cups whipping cream
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 box (4-serving size) pistachio instant pudding and pie filling mix
1 cup milk

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg