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Pistachio Cheese Cake

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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

Details

Preparation

Step 1


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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