Pistachio Cheese Cake

Pistachio Cheese Cake
Pistachio Cheese Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 2

    cups flour

  • 1/2

    cup cold butter, cubed

  • 2

    T sugar

  • 1/4

    cup ground pecans

  • or

  • 1

    stick butter

  • 1 1/4

    cups flour (Pamela’s GF Baking Mix was used)

  • 1/2

    cup chopped pecans

  • Filling

  • 1

    8oz cream cheese

  • 2/3

    c icing sugar

  • 2

    package pistachio pudding mix

  • 1/2

    tub coolwhip

  • 2

    cup milk

  • 8

    oz. cream cheese (softened)

  • 1

    cup powdered sugar

  • 8 oz. carton of Cool Whip

  • 2

    small pkg. pistachio instant pudding mix (Jello-O brand is gluten-free, as is Wal-mart)

  • 3

    cups milk (1% was

Directions

Making the Crust: Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note…It is recommended to double the recipe for the crust because it is too thin otherwise. Bake 15-20 minutes at 350 or until light golden brown. Let cool completely! Making the Cheesecake Filling: Mix 8 oz. softened cream cheese and 1 cup powdered sugar. Then fold in ½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30 minutes. Topping: Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 22 minutes. Pour on top of cooled filling. Chill until set & then top with remaining Cool Whip.

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