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Pistachio Nut Pudding Cake Recipe

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This recipe for Pistachio Nut Pudding Cake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen
Added: Sunday, March 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust: 1 1/4 c flour, 2 T sugar, 3/4 c melted butter
3/4 c powdered sugar
8 oz cream cheese
1 9 oz container of cool whip
2 pkgs pistacio instant pudding
2 1/2 c milk
Chopped nuts [optional]

Directions:
Directions:
Crust: 1 1/4 c flour, 2 T sugar, & 3/4 c of melted butter. Mix and pat into ungreased 9x13" pan. Bake at 350 for 15-20 minutes.
Whip: powder sugar, cream cheese and 1/2 of cool whip. Spread over cooled crust.
Mix: pistachio instant pudding with milk till thick. Spread on cheese layer. Cover with the remaining cool whip. Sprinkle with chopped nuts just before serving.

Personal Notes:
Personal Notes:
Can be made 24 hours before serving.

 

 

 

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