Pistachio Cream Cheese Whip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. I got the recipe from Columbia's Second Century Cookbook. The recipes was submitted by Debbie Gilbert. Ingredients:
1 (9 inch) pie crusts |
8 ounces cream cheese |
1 cup powdered sugar |
1 cup cool whip |
6 ounces instant pistachio pudding mix |
2 cups cold milk |
Directions:
1. First Layer: Bake pie crust as directed.
2. Second Layer: Mix together cream cheese, powdered sugar, and cool whip. Spread on the first layer.
3. Third Layer: Mix pudding and milk until thick. Pour on second layer. Refrigerate until firm, 15 minutes. Top with remaining cool whip. Refrigerate until serving.
4. Use a large cool whip container.
5. Note: In the recipe it calls for the first layer: for 1 cup flour, 1 stick margarine, 1/2 cup chopped nuts and 1 stick betty crocker pie crust. Mix together until crumbly; press into 9x13x2 inch pan. Bake at 350 for 20-25 minutes or until light brown.
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