½ cup cornstarch
½ cup icing sugar
1 cup flour
½ cup ground almonds
1 cup butter, softened
Blend cornstarch, icing sugar, flour and ground almonds. Cream together with softened butter. Press evenly into the bottom of a 9x13-inch cake pan. Bake at 325-degrees for 20 minutes or until lightly browned. Cool completely.
1-8oz package cream cheese
1 tbs icing sugar
2 pkgs instant pistachio pudding
3 ¼ cups milk
2 cups whipping cream to garnish
Let cream cheese soften at room temperature. Beat together with icing sugar until well blended. Spread evenly over base.
Prepare pudding with milk. Spread over cream cheese layer. Refrigerate for several hours to set. Whip cream and spread over pudding layer. Refrigerated to set. Garnish with faux grasshoppers and have a laugh at my expense.
Notes: To reduce the overall fat, use a graham crumb base instead of the shortbread. Using two spring form cake pans instead eliminates the problem of getting out that first piece intact.