Refrigerator Pistachio Dessert
2004-07-19- Course: Desserts
- Yield : 12
- Servings : 12
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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This dessert can use chopped pecans or another flavor of instant pudding. Chocolate is good.
Ingredients
- Crust:
- 1 1/4 cups all purpose unbleached flour
- 1/2 cup margarine or butter, softened not melted
- 1/2 cup pistachios, shelled and finely chopped
- Pie Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 large carton of Cool Whip
- 3 small packages pistachio instant pudding
- 4 1/2 cups milk
Directions
Step 1
Heat oven to 350 degrees Fahrenheit.
Step 2
Grease a 13x9 pan with shortening (not oil).
Step 3
In a small bowl, combine the flour and butter until crumbly. Stir in the pistachios.
Step 4
Pat into the prepared pan and bake for 18 to 22 minutes until light golden brown. Remove to cool.
Step 5
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.
Step 6
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.
Step 7
Frost with remaining Cool Whip; sprinkle with chopped pistachios and refrigerate several hours or overnight.
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