1-1/4 cups biscuit/baking mix
1/2 cup chopped pecans
1 tablespoon brown sugar
3 tablespoons cold butter
1 package (8 ounces) cream cheese, softened
1 cup plus 1 tablespoon confectioners’ sugar, divided
1 cup heavy whipping cream, whipped, divided
2 packages (3.4 ounces each) instant pistachio pudding mix
Chocolate curls, optional
In a small bowl, combine the biscuit mix, walnuts and brown sugar. Cut in butter until mixture resembles coarse crumbs.
Press into an ungreased 13-in. x 9-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat cream cheese and 1 cup confectioners’ sugar until fluffy. Fold in half of the whipped cream; spread over crust. Stir remaining confectioners’ sugar into remaining whipped cream; refrigerate until serving.
In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Cover and refrigerate for at least 4 hours before serving.
Garnish with sweetened whipped cream and chocolate curls if desired. Yield: 15 servings.