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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pistachio Layered Dessert Recipe

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This recipe for Pistachio Layered Dessert is from The Long Island Heritage Society Cookbook , 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:  
1/2 cup chopped walnuts, divided
1/2 cup butter, softened
1 cup flour
1 tbsp. granulated sugar
1 pkg. (250 g) philadelphia brick cream cheese, softened
1/2 cup icing sugar
1 tub (1L) cool whip whipped topping, thawed, divided
2 pkg. (4-serving size each) jell-o pistachio instant pudding
2 1/2 cups cold milk
Directions:
Directions:
Heat oven to 325 degrees
Reserve 1 tbsp. nuts. Mix remaining nuts with butter, flour and guanulated sugar until well blended; press onto bottom of 13 x 9-inch pan.
Bake 15 min.; cool completely.
Beat cream cheese and icing sugar in medium bowl with whisk until well blended. Stir in 2 cups cool whip; spread over crust.
Beat pudding mixes and milk with whisk 3 min. Pour over cream cheese layer; let stand 5 min. or until hichened. Cover with remaining cool whip.
Refrigerate 4 hours. Sprinkle with remaining nuts just before serving.
Personal Notes:
Personal Notes:
To make it easier to cut, place the chilled dessert in the freezer for 1 hour before cutting into squares.

 

 

 

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