1st layer: 2 cups flour, 1 cup butter, 1 cup chopped walnuts. Pat into 9 x 13 inch cake pan. Bake at 350 degrees for 15 minutes. Cool.
2nd layer: 8 ounces cream cheese, 1 cup powdered sugar, 1 cup cool whip. Mix well. Spread on top of crust. Chill. As a child I always thought this was an ice cream layer!
3rd layer: 2 (3.4 ounce) packages pistachio instant pudding (can substitute for other flavors), 2 1/2 cups milk. Beat together until thick. Pour on top of second layer. Chill.
4th layer: Cover surface with 8 ounces cool whip. Sprinkle with chopped walnuts. Chill and serve.
*I generally do 1 1/2 times the amount for the 2nd and 3rd layers. Also, I love saving money but this is one recipe that just doesn’t turn out the same without name brand products (ex: Philadelphia Cream Cheese, Jell-O Pudding, and Cool-Whip).
Think outside of the box! You can make mini version for gifts or to give to those unable to join you for dinner. I made this one for a family member who works in emergency services and was assigned to work Thanksgiving Day. His only request was to make sure someone brought him home some pistachio pie!
For these I baked the crust and then crumbled it. Each cup was then filled with each layer starting with the crumbled crust. Great for a grab and go party. |
I used to make this when I co-chaired The Junior Woman's Club in Charleston. We did a cookbook every year and it was always requested to be included as one of the showcased items. Always a huge hit! I loved serving it for the Christmas Holidays and would add a light coating of red sugar springles to the top, over the walnuts. The red and green were perfect for the Christmas Holiday Parties and Dinners.
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