Ingredients:

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2 cups all-purpose flour

⅓ cup sugar

1 cup salted butter, softened

1 package cream cheese (8oz/250g), softened

1 cup powdered sugar

1 box Pistachio instant pudding mix (4 serving size)

¾ cup milk

¼ cup pistachios, roughly chopped

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For the white Layer:

1 package (8oz/250g) cream cheese, softened

½ cup granulated sugar

1 cup heavy cream

1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)

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Directions:

1. Preheat oven to 300ºF. In a large mixing bowl, combine the flour and sugar. Beat in the butter with an electric mixer on medium speed until completely blended.

2. Press the dough mixture into a 13×9 inch pan to form the crust.

3. Bake for 30 to 35 minutes or until edges are golden brown. Remove from heat and let cool.

4. In a large mixing bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer on medium speed until blended. Add in milk and Pistachio pudding mix, continue mixing until fully combined.

Vanilla Bean Cream Layer:

5. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.

6. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the vanilla bean seeds or vanilla extract.

7. Carefully fold the whipped cream into the cream cheese mixture until well combined.

8. Spread this mixture evenly over the cooled shortbread base

9. Spread the pudding mixture evenly over the crust. Sprinkle with chopped pistachios.

10. Refrigerate for at least an hour or until set. Makes 24 to 36 bars, depending on portion size.