"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pistachio Pudding Recipe

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This recipe for Pistachio Pudding, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Pezley
Added: Tuesday, February 19, 2008


1 cup flour
1/2 c oleo
1/2 c crushed pecans
8 oz cream cheese
1 c powdered sugar
2 c cool whip
2 boxes pistachio pudding INSTANT
3 c milk
1 pkg dream whip
1/2 c milk
1 tsp. vanilla

First layer: Mix flour, oleo and pecans together. Place in 9 x 13 pan and spread over bottom of pan. Bake at 350 for 15 minutes. COOL
Second Layer: Combine 8 ounces cream cheese and powdered sugar, beat together, add cool whip and beat again. Pour over first layer and let COOL.
Third layer: Beat together instant pudding and milk, on low speed until thick. After second layer has cooled pour pudding mixture over the cream cheese mixture. COOL
Fourth layer: Mix Dream Whip with 1/2 c milk and vanilla. Place on top of third layer and sprinkle with nuts. REFRIGERATE CHILL EACH LAYER THOROUGHLY

Personal Notes:
Personal Notes:
You can change recipt by adding a different flavor of instant pudding.




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