Grandma Nancy's Cookbook





total time



1¼ cup sugar

1 cup butter, softened


1 large egg


2½ cup flour

½ tsp salt

½ tsp baking soda

1 tsp cream of tartar


1 package instant pistachio pudding mix -

2 cups cold milk


2 cups heavy whipping cream


¼ cup of sugar

1 tsp vanilla extract


PRHEAT: Bake to 350 degrees.

1. Beat together the sugar and butter until creamy.

2. Add in the egg and vanilla mix until combined.

3. Add the flour, salt baking soda and cream of tartar until combined.

4. Press the cookie dough into a 9x13 baking dish that has been sprayed with cooking spray.

5. Cook for 20 minutes, or until the edges start to brown.

6. Remove and allow to cool completely.

7. While the cookie crust is cooling, whip together the pistachio pudding and milk until it starts to thicken.

8. Pour it over the cooled cookie crust and place in the fridge.

9. Pour heavy whipping cream into a chilled bowl.

10. Using a stand or hand mixer, mix for 2-3 minutes until soft peak form.

11. Add your sugar and vanilla.

12. Mix for an additional minute until it the peaks are firmer.

13. Spread the whipped cream over the pistachio pudding, cover and let chill for about an hour.




total time
Start Cooking