Blend in dry pudding mix. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. DIRECTIONS. When pudding has set, fold into cream cheese mixture,again,by hand.Pour over crust and allow to chill for 1 1/2 to 2 hours.Serve with a dollop of cool whip and enjoy :) Add sour cream; mix well. Beat cream cheese, sugar, vanilla and 1/2 cup honey in medium bowl with mixer until blended. Beat Neufchatel, sugar, flour and milk with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. In another bowl, add pistachio pudding and cold milk,blending well.Place this bowl in refrigerator so pudding will set up, about 20 minutes. Add eggs, 1 at a time, mixing on low speed after each just until blended.
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