Pistachio Chess Squares

Preheat oven to 350ºF.

Combine crust ingredients and mix well with an electric mixer. Press mixture into a lightly greased 13×9 pan.

For the pistachio filling, in a large bowl, cream the cheese and butter together with a mixer until smooth and fluffy. Add the eggs one at a time and beat after each addition. Add vanilla and beat well. Next add powdered sugar and the instant Jello pistachio pudding. Mix well. Spread cream cheese mixture over the crust mixture.

Bake 30–35 minutes. Center should not be overcooked and remain a little gooey. Cut into squares when completely cooled.