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"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 Cream Cheese Cake Recipe

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This recipe for Pistachio Cream Cheese Cake is from Sing from your heart. Recipes with love, from Ruth, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1/2 cup butter
1 cup pecans chopped
1 - 8 oz pkg cream cheese
1 cup icing sugar
2 cup whipping cream
3 cups milk
1 - 14 oz can crushed pineapple - drained
2 – 3 1/4 oz pistachio instant pudding
Directions:
Directions:
Mix together flour, butter and 1/2 cup nuts, press into 9 x 13 pan. Bake at 350ºF for 15 minutes and cool.

Cream together cheese and icing sugar. Whip 1 cup of whipping cream and fold into cream mixture. Spread on cooled crust.

In large bowl, put 2 pkgs of pistachio pudding and 3 cups milk. Beat on low for 2 minutes. Fold in drained crushed pineapple. Spread on cream mixture layer.

Whip remaining 1 cup of whipping cream and fold in chopped nuts. Spread on top on cream cheese layer.

Refrigerate overnight.

 

 

 

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