Pistachio Cheese Cake
By slebel
Rate this recipe
0/5
(0 Votes)
0 Picture
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.
Review this recipe