Cool & Creamy Throwback Dessert

This charmingly retro dessert is a snap for anyone to whip up, but it’s especially easy for kids to make for Mother’s Day!

Pistachio Torte

Preheat oven to 350°F. In a medium bowl, use two forks to combine 2 cups flour and ½ lb (2 sticks) cubed, cold butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in ½ cup chopped pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat 1 (8-oz) pkg cream cheese on medium speed until smooth. Scrape the bowl, add 1½ cups powdered sugar and beat until well combined. Fold in 1 cup frozen whipped topping, thawed, from an 8-oz container. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together 2 (3.3-oz) boxes pistachio pudding mix and 2 cups milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Serves 12

Reprinted with permission from The Ultimate Kids’ Baking Book by Tiffany Dahle, Page Street Publishing Co. 2019.