Thursday, July 7, 2011

Pistachio Cream Pie

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

topping, thawed

2 (3 ounce) packages instant pistachio

pudding mix

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.

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