- 1 1/2 cups all-purpose flour
- 1/4 cup chopped walnuts
- 3/4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 (16 ounce) container 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
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
03/03/2017
recipepes.com
pistachio cream pie, recipe
PT15M
PT1H
5
455 calories
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