"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pistachio Cheesecake Recipe

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This recipe for Pistachio Cheesecake, by , is from Uniacke Baptist Church 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!

Kim White


1/2 cup butter
2 tbsp icing sugar
1 cup flour
1/2 cup ground almonds
8 oz package cream cheese (at room temperature)
2/3 cup icing sugar
1 litre cool whip
2 packages of pistachio pudding
2-1/2 cups milk
Sliced almonds

Base: mix butter, icing sugar (2 tbsp), flour and ground almonds with a fork until its a fine crumbly mixture. Bake in a 9 x 13 pan @ 350 for 15 minutes until lightly brown. Cool
1st Layer: combine cream cheese and icing sugar (2/3 cup). Cream well. Fold in 2 cups cool whip. Spread over base.
2nd Layer: combine pudding mix and milk. Beat until thickened. Spread over 1st layer.
3rd Layer: spread remaining cool whip over 2nd Layer. Sprinkle with sliced almonds.
Chill 1 hour and enjoy.




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