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Patty’s Pistachio Torte

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Ingredients

Adjust Servings:
1 cup All Purpose Flour
1/2 cup Walnuts roughly chopped
1/2 cup Butter softened
14 oz Whipping Cream
1 cup Powdered Sugar
8 oz Cream Cheese room temperature
3 cups 2% Milk
2 x 3.4 oz boxes Pistachio Instant Pudding
1/4 cup Pistachios roughly chopped

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Patty’s Pistachio Torte

Features:
  • Vegetarian

It’s a little bit crunchy, creamy, and all around refreshing

  • 45 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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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.

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Steps

1
Done

Preheat the oven to 375 degrees F.

2
Done

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

Bake for 15 minutes, remove from oven and cool completely.

4
Done

Prepare the pistachio pudding, using the milk, according to package directions, and allow to set up. Set aside.

5
Done

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

When the crust is completely cool, carefully spread the cream cheese mixture in one layer over the crust.

7
Done

Spread the prepared pistachio pudding in a layer over the cream cheese layer.

8
Done

Top with the remaining whipped cream. Garnish with pistachios, if desired.

9
Done

Refrigerate until it is set up, at least 3 hours.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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