Pistachio-Mint Cheesecake
1 – 40 oz. The Father’s Table Fudge Brownie Cheesecake, defrosted
1 package (1.7 oz) Instant Pistachio Pudding
1 1/2 cups Milk
1 1/2 cups Chocolate Whipped Topping
10 large Strawberries
Chocolate Covered Cylinder Mint Cookies
Chocolate Covered Mint Cookies, cut into triangles
3/4 cup Shelled Pistachios, coarsely chopped
In a bowl, combine pudding mix and milk; beat as directed on package. Chill 10 minutes; spread on cheesecake. Pipe whipped topping around edge of cheesecake and in center. Place strawberries and triangle chocolate cookie pieces on the edged whipped topping. Sprinkle the remaining cheesecake with chopped pistachios. Place the cylinder cookies on the center whip topping. Keep refrigerated.
Serves 12.