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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (65g) Recipe makes 12 servings The following items or measurements are not included below: pistachio pudding mix |
||
| Calories 282 | ||
| Calories from Fat 188 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 12.0g | 60% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 113mg | 4% | |
| Potassium 57mg | 1% | |
| Total Carbohydrate 21.9g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 12.9g | ||
| Protein 3.2g | 6% | |
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Pistachio Dessert
By: MelinOhio
May 16, 2005
When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.
SERVES 12
Ingredients
- 1/2 cup butter, melted
- 1/2 cup pecans, chopped
- 1 cup flour
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip
- 2 (3 ounce) packages pistachio pudding mix
- 1 cup Cool Whip
- 1/2 pecans, chopped
Directions
1
Mix butter flour and pecans together.2
Press in 9 x 13 pan.3
Bake ar 350 for 15 minutes.4
Cream together cream cheese, powdered sugar and cool whip.5
Spread on cooled crust.6
Make pistachio pudding with 2 cups milk.7
Spread over cheese layer.8
Top with a thin layer of cool whip and sprinkle with nuts.9
Refrigerate for 4 hours before serving. Store in refrigerater.
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- Course > Desserts > Puddings & Mousses
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Featured Reviews for This Recipe
From: Chef #1112530
On Jan 4, 2009
I am giving this recipe 5 stars only because my family has been making it for years- BUT- a few changes: we add 2 tspns sugar to the crust and bake it for 20 minutes. we also use walnuts instead of pecans and the best change- we use banana pudding instead of pistacio (not many pistacio takers in our family)- it's a highly sought out recipe from family and friends. Make sure you let the crust cool for a good hour before spreading next layer on and make sure the dessert has had plenty of tie to firm up in the fridge before serving.
From: KITTENCAL
On Jan 28, 2006
Refreshing and delicious, but I would say make a couple of hours ahead of time, this needs a bit of time to firm up slightly. I made mine in an 11 x 7-inch pan and that worked fine. Wonderful dessert Mel! Kitten
From: Lindsey C.
On Jul 6, 2005
A very good light, refreshing dessert. My mother makes a similar dish with chocolate pudding instead of pistachio. The only change I would make is to use a smaller pan or double the recipe. There just didn't seem to be enough crust or filling to spread across a 9x13 pan. But, it tasted great! Thanks for the recipe.
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