"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

Grandma Lintinís Italian Pistachio Torte Recipe

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This recipe for Grandma Lintinís Italian Pistachio Torte, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jess Lintin
Added: Thursday, September 14, 2006


First Layer:
1 cup flour
Ĺ cup butter
2 Tablespoons sugar
1 cup finely chopped walnuts or pecans

Mix together. Line bottom of 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool.

Second Layer:
8 oz. package cream cheese
ĺ cup of powdered sugar
9 oz. of Cool Whip

Cream 8 oz. package of cream cheese with electric mixer. Mix together with other ingredients and pour on first layer.

Third Layer:
2 packages of instant pistachio pudding
2 Ĺ cups milk

Beat well and pour over second layer.

Fourth Layer:

Spread 4 oz. of Cool Whip over third layer. Top with chopped walnuts or pecans and cherries. Refrigerate for 2 hours. May be frozen.

see above




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