Pistachio Cheesecake

Pistachio Cheesecake

2 packages cream cheese, softened

4 packages pistachio pudding

5 cups milk, room temperature

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine margarine, flour, brown sugar, and nuts in 9X13 dish. Bake at 400 for 15 min, stirring every 3-5 minutes. Remove from oven and press onto bottom of pan. Cool completely. Make sure the cream cheese is completely soft and beat in mixer 2 min. Mix the pudding and 2 1/2 cups milk together. Add to the cream cheese and beat well. Add the rest of the milk. Pour into crust and refridgerate.

Recipe source: Grandma Smith, crust; Pam Smith