1 (11.2-ounce) package shortbread cookies, (about 21 cookies) ▢3 tablespoons butter melted ▢2 (3.4-ounce) packages insatnt pistachio pudding mix ▢2¾ cup whole milk ▢8 ounces cream cheese softened ▢1 cup powdered sugar ▢4 cups whipped topping, divided (or 16 oz Cool Whip container) ▢Topping: M&Ms or ¼ cup chopped pecans
Preheating the oven to 350 degrees Fahrenheit. Finely crumble shortbread cookies in a Ziploc container. Cookies can be ground into extra-fine fragments using a food processor.
Mix together melted butter and crushed biscuits in a Ziploc bag until coated. Crumbs are press-formed into a 9 by 13-inch pan.
Bake for approximately 10 minutes at 350°F, or until golden. Allow to settle.
Cream the butter, sugar, and two cups of the cool whip (or condensed cream) in a blender. Apply a uniform coating onto the crumbled cookie crust.
Combine the pudding mix and milk until the mixture becomes viscous. Pour over the layer of cream cheese.
Refrigerate the residual whipped topping that has been spread on top. If preferred, sprinkle crushed pecans on top.