Pistachio Cream Pie
1 1/2 cups all-purpose flour
1/4 cup chopped walnuts
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 (16 ounce) package frozen whipped
2 (3 ounce) packages instant pistachio
3 cups cold milk
1/4 cup maraschino cherries
1/8 cup chopped pistachio nuts
Mix flour, walnuts, and butter or margarine. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes. Cool.
Mix together cream cheese, vanilla, confectioners' sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
Mix instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.