Pistachio Lush Dessert

Ingredients

Crust:

• 3 ½ c crushed graham crackers
• ? c brown sugar
• 1 c butter melted

Cheesecake layer:

• 16 oz cream cheese
• ½ c sugar
• ½ c heavy cream
• 2 Tbs sour cream
• 1 tsp vanilla
• 1 tsp lime juice
• ½ tsp salt
• 2 tsp cornstarch

Pistachio pudding layer:

• 2 boxes of pistachio pudding
• 4 c milk

Topping:

• 16 oz tub cool whip
• Crushed pistachios

Instructions

To make the crust

1. whisk the graham crackers and brown sugar together in a medium sized bowl.
2. Add in the butter and stir until the mixture resembles wet sand.
3. Press the mixture into the bottom of the prepared baking pan in a smooth layer.
4. Place the pan into the preheated oven to bake for 15 minutes.
5. Once baked, remove from the oven and place onto a cooling rack to cool completely.

To make the cheesecake layer

6. place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is smooth and creamy.
7. Scrape the sides down intermittently.
8. Add in the heavy cream, sour cream, vanilla, lime juice and salt and beat together for 1 minute or until fully combined.
9. Lastly, add in the cornstarch and beat together until incorporated.
10. Once the crust has cooled completely, spread the cheesecake batter into the pan in an even layer. Cover the pan and place it into the fridge to chill for 1 hour.
11. Once the cheesecake layer has chilled, remove the cover from the pan.
12. In a large mixing bowl, whisk together the pistachio pudding and milk for 2 minutes or until soft set. Pour the pudding into the pan, over the cheesecake layer. Smooth out. Cover the pan back up and place it into the fridge to chill for 4 hours or until the pudding is completely set.
13. Once the pudding layer has set, remove the cover from the pan.
14. Spread the cool whip over the pudding layer.
15. Sprinkle with a layer of crushed pistachio pieces. Slice and serve chilled.
16. ENJOY!