"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pistachio Nut Torte Recipe

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This recipe for Pistachio Nut Torte, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Atwell
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3/4 c. margarine
1 1/2 c. flour
3/4 c. chopped nuts


Filling:
1 8-oz. pkg. cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. Cool Whip


Topping:
2 3-oz. boxes of Instant Pistachio
3 c. cold milk
Pudding

Directions:
Directions:
Crust:
Cut together the ingredients and press into the bottom of a
13x9x2 pan. Bake in oven for 20 minutes. (Mom didn't leave
a temperature, but I'm guessing 325?)

Filling:
Mix the ingredients and spread over the cooled crust.

Topping:
Mix the ingredients and pour over filling. Top with more Cool
Whip and chopped nuts. Chill before serving.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
40 minutes plus baking time
Personal Notes:
Personal Notes:
May be made with any instant
pudding--chocolate, lemon, strawberry, butterscotch.

 

 

 

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