Ingredients
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1 cup All Purpose Flour
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1/2 cup Walnutsroughly chopped
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1/2 cup Buttersoftened
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14 oz Whipping Cream
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1 cup Powdered Sugar
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8 oz Cream Cheeseroom temperature
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3 cups 2% Milk
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2 x 3.4 oz boxes Pistachio Instant Pudding
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1/4 cup Pistachiosroughly chopped
Directions
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.
It’s a little bit crunchy, creamy, and all around refreshing.
Steps
1
Done
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Preheat the oven to 375 degrees F. |
2
Done
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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. |
3
Done
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Bake for 15 minutes, remove from oven and cool completely. |
4
Done
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Prepare the pistachio pudding, using the milk, according to package directions, and allow to set up. Set aside. |
5
Done
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Meanwhile, in a stand mixer or with a hand mixer, beat 1 cup of whipped cream, the powdered sugar and cream cheese until combined. |
6
Done
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When the crust is completely cool, carefully spread the cream cheese mixture in one layer over the crust. |
7
Done
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Spread the prepared pistachio pudding in a layer over the cream cheese layer. |
8
Done
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Top with the remaining whipped cream. Garnish with pistachios, if desired. |
9
Done
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Refrigerate until it is set up, at least 3 hours. |
2 Comments Hide Comments
Where is the recipe. It used to be here?!
This looks so good pistachio is my favorite ice cream this must be great too.