Almond Pistacio Angel Torte

Ingredients:

CRUST:
1 cup flour
1/2 cup butter
1/2 cup almonds (sliced)

2ND LAYER:
1-8ounce package cream cheese softened
1 cup powdered sugar
1 1/4 cup Cool Whip

3RD LAYER:
2 cups milk
2 packages instant pistachio pudding

4TH LAYER:
8 ounces of Cool Whip
additional almonds

Directions:

1st layer: Mix first three ingrediants together. Press into 9x13 cake pan. Bake at 375 degrees for 15 minutes.  Cool 1/2 hour.

2nd layer:  Cream the cream cheese until smooth.  Add powdered sugar.  Beat until fluffy.  Mix in the Cool Whip and spread onto crust.

3rd layer:  Mix milk and pistachio pudding with mixer for 2 minutes.  Let stand 2 to 3 minutes, then spread on top of layer 2.

4th layer:  Spread Cool Whip over 3rd layer. Sprinkle with almonds if desired.

Refrigerate overnight or at least several hours before serving.

submitted by:
Lisa Cherek
Taste of Home Entertaining Consultant
http://lisacherek.tohe.com