Today is a very special birthday for a very special lady — our family friend, Patty.
I spent this weekend at one of my favorite places in the world, Mayfield Lake, in Southwest Washington, with Patty, her family, and my parents. I soaked up the sun breaks and relished the mid-70 degree weather. Oh, and I cooked. And ate. And we cooked and ate some more.
I love, love cooking in the kitchen at our family lake house. It has a nice, big kitchen and the view is incredible. Looking out the windows, it’s all green. Green tree tops, green water, and if you’re lucky, blue sky.
Not only is it a gorgeous place to cook, but it’s also a fabulous place for photography. The light is sweet, and my photos always turn out a million times better out there.
For me, this weekend was all about writing recipes, cooking and photographing what I made to share with you. Get ready for some great posts coming up.
Every time Patty comes out to the lake, my mom makes a special request. It’s not even a request as much of a demand. She always asks Patty to bring her pistachio torte.
I mean, it’s her birthday weekend. We should be making dessert for her. But she was a trooper and brought my mom’s favorite dessert.
I have to say, my mom is totally justified in loving this dish. I’m a sucker for cold, layered pudding desserts as well. My favorite layer is the one that has a bit of cream cheese in it.
It’s a little bit crunchy, creamy, and all around refreshing.
In honor of Patty’s birthday, I’m sharing this recipe with all of you.
Happy birthday, Patty!
Patty’s Pistachio Torte
Makes one 13″ by 9″ dish
1 cup all-purpose flour
1/2 cup walnuts, coarsely chopped
1/2 cup butter, softened
1 (13.5-ounce) container Cool Whip or other whipped cream, divided
1 cup powdered sugar
8 ounces cream cheese, at room temperature
3 cups cold low-fat milk
2 (3.4-ounce) boxes pistachio instant pudding
1/4 cup roughly chopped pistachios (optional)
Preheat the oven to 375 degrees F.
In a 13″ by 9″ casserole dish, mix the flour, walnuts and softened butter and press firmly into the bottom of the dish, covering it completely.
Bake for 15 minutes, remove from oven and cool completely.
Prepare the pistachio pudding, using the milk, according to package directions, and allow to set up. Set aside.
Meanwhile, in a stand mixer or with a hand mixer, beat 1 cup of whipped cream, the powdered sugar and cream cheese until combined.
When the crust is completely cool, carefully spread the cream cheese mixture in one layer over the crust.
Spread the prepared pistachio pudding in a layer over the cream cheese layer.
Top with the remaining whipped cream. Garnish with pistachios, if desired.
Refrigerate until it is set up, at least 3 hours.