Description
This pie has a walnut crust and two uncooked layers–cream cheese and pudding. It’s made in a 9×13-inch baking dish.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup chopped walnuts
- ¾ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages instant pistachio pudding mix
- 3 cups cold milk
- ¼ cup maraschino cherries
- ⅛ cup chopped pistachio nuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour
- walnuts
- and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned
- 20 to 30 minutes. Cool.
- Mix together the cream cheese
- vanilla
- confectioners’ sugar
- and 1 cup whipped topping. Beat well
- and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping
- sprinkle with nuts
- and decorate with maraschino cherries.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 8