| Makes: | 12 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 45 minutes |
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Author's Note - This dessert can use chopped pecans or another flavor of instant pudding. Chocolate is good.
In the history of pistachios is royalty, perseverance and pride. Pistachios date back to the Holy Lands of the Middle East, where they grew wild in the high desert regions. Legend has it that lovers met beneath the trees to hear the pistachios crack open on moonlit nights for the promise of good fortune.
Although this may not happen to you, Cajun lore says if you make it they will eat it. |
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| Ingredients |
| Crust |
1 1/4 cup all purpose unbleached flour |
| 1/2 cup margarine or butter softened not melted |
1/2 cup shelled and finely chopped pistachios |
| Pie |
Filling |
| 8 ounces cream cheese softened |
1 cup powdered sugar |
| 1 large carton of Cool Whip |
3 packages pistachio instant pudding small pkg |
| 4 1/2 cup milk |
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| Directions |
Heat oven to 350............Grease (Shortening not oil)a 13x9 pan.
Lightly spoon flour into measuring cup. In a small bowl, combine the flour and butter until crumbly. Stir in the pistachios.
Pat into the preapred pan and bake at 350 degrees for 18 to 22 minutes until light golden brown. Remove to cool.
Combine cream cheese and powdered sugar until smooth and creamy. Fold in a third of the carton of Cool Whip. Spread into a cooled crust.
In a medium bowl (I chill the bowl and beaters)combine the pudding and milk and beat thoroughly until thickened. Pour carefully over cheese layer.
Frost with remaining Cool Whip; sprinkle with chopped pistachios and refrigerate several hours or overnight.
You could use chopped pecans or another flavor of instant pudding. Chocolate is good. |
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