Pistachio Cream Pie The Best Recipes

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Pistachio Cream Pie

"This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish."

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/4 cup chopped walnuts
• 3/4 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
• 1/4 cup maraschino cherries
• 1/8 cup chopped pistachio nuts

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H45M

• 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.

Notes :

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