Refrigerator Pistachio Dessert

From: Sweet PQ?

On Jan 23, 2009

I love this recipe and used to make it alot more when the kids lived at home. Now, it's a once in a while treat. When I make this in the summer, I use 1 1/2 cups chocolate wafer crumbs (or any other crumbs) and 3 tablespoons of melted butter and just press this into my pan & refrigerate until firm. Who wants to turn the oven on on a hot summer day?

From: Brooke the Cook in WI

On Mar 17, 2008

This was a big hit at my St. Patty's day dinner last night! Extremely easy to make and should be made ahead. I didn't chop my pistachio's finely enough for the crust; next time I'll get them really small, otherwise they're tough to fork/cut through and prevent the crust from being smooth. I used light pudding, whipped topping and cream cheese with no problems at all! Loved it and will be making again!

From: ~Rita~

On Aug 11, 2003

Even though the ingredient amounts must be wrong I`m giving it 5 stars! As stated- 1 (2.00 ounces) package instant pistachio pudding mix 3 cups milk What I used- 2 boxes of 3.4 ounces of instant pudding mix 3 cups milk I used the 2 boxes becuase I poured the 3 cups of milk and found that no way it would be thick enough.so I added another box of pudding. The crust is just fabulous as well as the cheese filling. Then topped with the pisachio pudding just yum! I skipped the remaing whipped topping.It really doesn`t need it! I had my slice and my DH is taken the rest to work.I`m also doing an edit for this recipe!

From: Jennifer #2

On Jan 19, 2005

This recipe is called Pistachio delight in my husband's family and it is sinfully delightful! It's a big portion so you can freeze it. Worth making for sure.