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Pistachio Dessert Recipe

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

Joyce Lee
Added: Sunday, August 16, 2009


Shortbread Crust
1 cup butter
cup packed brown sugar
2 cups flour

Cream Cheese Layer
1 (8 oz) block cream cheese, soften
1/8 cup sugar
of the Cool Whip, thawed in the refrigerator overnight
1 tsp. Almond extract

Pudding Layer
3 cups milk
2 box pistachio pudding
2 tsp almond extract
tub of cool whip

Shortbread Crust:
Cream butter with sugar. Stir in 1 cup flour at a time. Pat lightly in a 9 X 13 pan.
Bake until light brown, approximate 15- 20 minutes. Cool.

Cream Cheese Layer
Cream cheese and sugar. Stir in the Cool Whip and spread on cooled crust. Refrigerate at least an hour to set the cheese.

Pudding Layer:
Measure milk and almond extract in a medium bowl. Add pudding and whisk until thicken. (You can add of the left over Cool Whip for a lighter texture)
Pour over cream cheese. Refrigerate for at least two hours.

You can top with cool whip if desired.

Let stand at room temperature for at least 30 minutes before serving.

Number Of Servings:
Number Of Servings:




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