Ingredients:
For the base:
1 cup crushed digestive biscuits
1/4 cup unsalted butter, melted
For the pistachio layer:
1 cup shelled pistachios, finely ground
1/4 cup confectioners’ sugar
1/4 cup heavy cream
The cream cheese layer:
1 cup cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
For the blackberry layer:
2 cups fresh blackberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
For the topping:
1/4 cup shelled pistachios, chopped
Fresh blackberries for garnish
Directions:
Mix crushed biscuits with melted butter and press into the bottom of a lined 8×8 inch baking pan. Chill for 20 minutes.Blend ground pistachios with confectioners’ sugar and heavy cream until smooth. Spread over the biscuit base and chill for another 20 minutes.Beat cream cheese with confectioners’ sugar and vanilla until creamy. Spread over the pistachio layer and chill.Heat blackberries, granulated sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until thickened. Cool slightly before spreading over the cream cheese layer. Chill until set.Before serving, sprinkle with chopped pistachios and garnish with fresh blackberries.