"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pistachio Dessert Recipe

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This recipe for Pistachio Dessert, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsay Brindley
Added: Thursday, April 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
first layer:
1/2 c. oleo
1 c. flour
2 T. sugar
1/4 chopped nuts

second layer:
8 oz. cream cheese
2/3 c. powedered sugar
1/2 an 8 oz. Cool Whip

third layer:
2 reg. pistachio instant pudding powder (or any flavor)
2 1/2 c. milk


Directions:
Directions:
Combine all indregients for first layer, pat into a 9x13 pan, and bake 15 min. at 375. Watch closely, as it browns quickly! Cool. Mix all ingredients for second layer and spread on crust. Mix pudding layer and spread on cream cheese layer. Topping: spread with remaining Cool Whip. May sprinkle nuts on top. Refrigerate several hours before serving.

Number Of Servings:
Number Of Servings:
approx. 15
Personal Notes:
Personal Notes:
My favorite, of course!

 

 

 

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