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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

Mom's Port Townsend Recipe

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This recipe for Mom's Port Townsend is from The Reddout Family Cookbook Project, 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:  
Crust
1 c Flour
1/2 c Margarine
1/2 c Walnuts

Filling
8 oz Cream Cheese (the one in the box)
1 c Powdered Sugar
2 packages instant Pistachio Pudding
2 12 oz Cool Whips
2 1/2 c Milk
Directions:
Directions:
Bottom Layer:
Mix flour, margarine and chopped walnuts. Do not melt the butter. Spread in 9x13 pan. Bake at 375º for 15 minutes. Allow to completely cool before adding filling.

Filling:
Mix Cream Cheese, Powdered Sugar and 1 Cool Whip and spread on top of bottom layer. Place in fridge and allow it to chill while making next layer.

Pudding Layer:
Prepare 2 regular packs of pudding with ONLY 2 1/2 cups milk. Place in fridge and allow to thicken up. Once thicken, add to dish.

Top Layer:
Spread on last tub of Cool Whip and sprinkle left over chopped walnuts.
Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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